Name: Bittersweet Chocolate Ice Cream with Red Berries
Yield: Serves 6–8
Ingredients: 7 oz. (200 g) bittersweet Caraïbes chocolate, 66 percent cocoa; ¼ cup (60 ml) Lorraine Mirabelle plum eau-de-vie; ⅔ oz. (20 g) cocoa paste, 70 percent cocoa; 1 sheet (2 g) gelatin; 2 cups (500 ml) whipping cream, 35 percent butterfat; 2 tablespoons (½ oz./15 g) cocoa powder, unsweetened; 3 ½ oz. (100 g) egg yolks; 3 tablespoons (40 g) water; 2 cups (500 ml) whole milk; ⅓ cup (2 ¼ oz./70 g) brown sugar; 1 cup (250 ml) whipping cream, 35 percent butterfat; 3 ¼ tablespoons (2 ½ oz./70 g) honey; 1 ½ lb. (700 g) pulp of fresh strawberries; 3 ½ oz. (100 g) fresh red currants; 3 ¼ oz. (90 g) Guanaja chocolate, 70 percent cocoa; 4 ¼ oz. (120 g) egg yolks; 7 oz. (200 g) fresh raspberries; 2 ½ tablespoons (50 g) glucose syrup or honey; ¾ cup (5 ½ oz./150 g) granulated sugar; 2 generous pinches (1 g) sansho pepper; 5 oz. (140 g) almond paste; 4 ½ oz. (125 g) egg yolks; 3 ½ tablespoons (1 oz./25 g) unsweetened cocoa powder; 7 oz. (200 g) egg whites; ½ Bourbon vanilla bean; ⅔ oz. (20 g) red berry-flavored tea; Scant ⅔ cup (4 ¼ oz./120 g) sugar

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Gilles Marchal Presents his Recipe

I was born into the world of cooking. Such a world leaves a lasting imprint on a chef. And as for chocolate, I grew up with it: my father was regional director of the chocolate factory owned by Poulain, one of the oldest chocolate manufacturers in France. Today, my desserts