Medium
Makes: 5-6 plated desserts
The Zephyr is very nice chocolate and pairs well with wasabi and strawberries. I see this as a pre-dessert and to be served in the late spring or summer.The Zephyr is very nice chocolate and pairs well with wasabi and strawberries. I see this as a pre-dessert and to be served in the late spring or summer.The Zephyr is very nice chocolate and pairs well with wasabi and strawberries. I see this as a pre-dessert and to be ser...
Containing: 3 Components
White Chocolate Wasabi Ice Cream
Ingredients: White Chocolate Wasabi Ice Cream
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608 gcoconut milk
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30 gWasabi
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2 gstabilizer
Preparation: White Chocolate Wasabi Ice Cream
- Grate wasabi into coconut milk warm to 85°C (185°F) and add stabilizer
- Warm chocolate to 35°C (95°F) and make the emulsion
- Freeze and spin the next day
View tools
- Immersion blender
- Ice cream machine
"Strawberry Sauce "
Ingredients: "Strawberry Sauce "
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418 gstrawberry puree
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92 gsugar
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1 gVanilla
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15 glime juice
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1 piece(s)lime zest
Preparation: "Strawberry Sauce "
- Warm all the ingredients together and sift
View tools
- Whisk
- Sifter
- Pot
Isomalt
Ingredients: Isomalt
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Q.S.isomalt
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Q.S.isomalt
Preparation: Isomalt
- Cook to 170°C (338°F)
- Crinckle parchment paper
- Cool isomalt and pour it onto paper
- Drip down
- Break into pieces
- Warm and curve
View tools
- Thermometer
- Spatula
- Pot
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