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CHOCOLATE ICE-CREAM MAGNUM

Made with GUANAJA 70%

Steps: 5
Servings: 12

5 Recipes steps

1 GUANAJA 70% CHOCOLATE AND MILK ICE CREAM

Preparation time: 30 minutes
Rest time before use: 12 hours

    390g Whole milk
    20g Dry milk (0% or 1% fat)
    35g Sugar 
    35g Glucose Powder
    25g Acacia honey
    6g Heavy cream 36%
    90g GUANAJA 70% chocolate
    3g Combined stabilizer*

    Heat the milk in a saucepan. Once it is at 75°F (25°C), add the milk powder. At 105°F (30°C), add three-quarters of the sugar as well 
    as the glucose powder and honey.

    Once the mixture has reached 95°F (35°C), add the cream. At 115°F (45°C), complete the mix by adding the remaining sugar  combined with the stabilizer.

    Combine with the melted GUANAJA 70% in three batches while mixing with an immersion blender. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture in the refrigerator.


    Seal with plastic film. Leave to sit in the refrigerator for at least 12 hours.


    Tip: Place the container which will house the pasteurized ice cream in the freezer a few hours before use. This will lower its temperature faster.

2 PRALINÉ ICED MOUSSE

Preparation time: 30 minutes

    115g 50% Almond & Hazelnut Praline
    80g Whole milk
    65g Glucose syrup
    45g Egg yolks
    45g Sugar
    130g Heavy cream 36%

    Bring the milk and glucose to a boil. Mix the egg yolks with the sugar. 
    Combine the glucose and hot milk mixture with the yolk and sugar mixture. 
    Cook at 183°F (84°C). Pour this crème anglaise onto the praliné and vigorously stir with a spatula. Mix using an immersion blender. Finally, cool the mixture back down to 95°F (35°C) then carefully add the whipped cream. 

3 CARAMEL SAUCE

Preparation time: 30 minutes
Rest time before use: 12 hours

    105g Sugar
    105g Glucose syrup
    85g Heavy cream 36%
    85g Sweetened condensed milk

    Use the sugar to make a dry caramel. Heat the condensed milk with the cream and glucose.

    Deglaze the caramel with the hot liquid and bring the mixture to a boil.

    Store the caramel in the refrigerator overnight.

4 CANDIED PEANUTS

Preparation time: 30 minutes

    125g Salted peanuts
    50g Sugar
    20g Water

    Cook the sugar and water at 245°F (118°C).

    Put the peanuts into the sugar syrup. Vigorously stir the whole mixture continuously until a powdery film of sugar forms around the nuts.

    Place the mix on a tray in the refrigerator to cool down.


    *The candying step should be performed on a low heat to prevent the mix from caramelizing

5 GUANAJA 70% CRUNCHY COATING

Preparation time: 15 minutes

    700g GUANAJA 70% chocolate
    70g Grape seed oil
    190g Candied salted peanuts

    Blend the candied peanuts until ground (prepared beforehand). 
    Melt the GUANAJA 70% chocolate at 115°F (45°C) and add the oil and peanuts.

    Stir thoroughly and use immediately.

CHOCOLATE ICE-CREAM MAGNUM

Required utensils:
ice cream molds
Ice cream machine
Pastry spatula

Valrhona Collection recipe chocolate and caramel magnum