Black Garlic Ice Cream

Preparation

Black Garlic Ice Cream

1. Heat 311 g milk, 93 g double cream, 57 g sugar, and 12 g inverted sugar in a pan or Thermomix jug to 40°C.
2. Add 15 g milk powder, 18 g glucose powder, and 15 g dextrose powder. Heat to 95°C.
3. Add 4 peeled black garlic cloves and 4 g xantana gum. Blend until smooth.
4. Transfer to a Pacojet container and refrigerate for at least 12 hours.
5. Freeze the mixture, then process in the Pacojet before serving.

Tea Earl Grey Ganache

1. Hydrate ½ gelatin sheet in ice water.
2. Melt 225 g milk chocolate in a bain-marie.
3. Heat 110 g milk and 110 g double cream to 85°C. Add 12 g Earl Grey tea and infuse for 5 minutes.
4. Strain the mixture and bring it back to a boil. Pour over 55 g pasteurized egg yolk and mix.
5. Add the hydrated gelatin sheet, then mix in the melted chocolate.
6. Cover with cling film and refrigerate for at least 12 hours before use.

Purple Grape Gel

1. Blend 100 ml purple grape juice, 20 ml balsamic vinegar, and 5 g gelcream “Frio” until smooth.
2. Strain through a chinois and transfer to a piping bag.

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