Black and Tan Ice Cream with Espresso Génoise and Milk Chocolate Clouds



  • 50 g / 1.76 oz Espresso Syrup
  • 10 Espresso Génoise Rectangles
  • 10 Milk Chocolate Clouds
  • 300 g / 10.58 oz Black And Tan Ice Cream



  1. Brush about 5 g / .18 oz espresso syrup on the plate in a cross pattern.
  2. Place an espresso génoise on the plate on top of the espresso syrup.
  3. Stand the chocolate cloud next to the génoise.
  4. Scoop a medium quenelle (30 g / 1.06 oz) of the ice cream on top of the génoise and serve immediately.

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