Recipe Ice dome

To prepare this dish

Ingredient list

Financier

100 g almond powder
100 g flour
8 g baking powder
200 g icing sugar
200 g egg whites
200 g Elle & Vire all Purpose butter 82% fat
50 g chocolate pearls

Caramelised pistachios

100 g pistachios
50 g sugar
15 g water
10 g granulated sugar
20 g powdered cocoa butter

Vanilla parfait

10 egg yolks
150 g fine sugar
50 g water
200 g Performance Universal Cream 35% fat
1 vanilla pods
3 g gelatine
250 g Performance Universal Cream 35% fat

Darjeeling and chocolate ice cream

1550 g whole milk
375 g Performance Universal Cream 35% fat
36 g invert sugar
17 g Darjeeling tea
3 egg yolks
250 g fine sugar
100 g skimmed milk powder
milk chocolate 46%

Pistachio ice cream

1 liter whole milk
300 g Performance Universal Cream 35% fat
8 egg yolks
260 g sugar
120 g skimmed milk powder
70 g powdered glucose
120 g pistachio paste

Milk chocolate glaze

560 g water
250 g Performance Universal Cream 35% fat
100 g sugar
100 g glucose
50 g powdered glucose
300 g milk chocolate 46%
50 g dark chocolate 72%
17 g gelatine

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Performance Universal Cream 35% fat

The recipe,
step by step

1. 1

   Financier

   Heat the butter until nut brown*. Combine the icing sugar, ground almonds, flour and baking powder. Add the egg whites and then the room temperature butter. Fill the silicon moulds and sprinkle over the chocolate pearls. Bake in the oven at 200 °C (392°F) for 13 - 15 mn. Freeze then remove from mould. 

   *with the Elle & Vire® All Purpose Butter 

2. 2

   Caramelised pistachios

   Heat the sugar and water to 121 °C (250°F), add the pistachios and the granulated sugar then crystallize and caramelize, stirring constantly. Sprinkle over the powdered cocoa butter. Leave to cool. 

3. 3

   Vanilla parfait

   Bring the cream* and the vanilla bean to the boil and reduce to 2/3 (200 g = 135 g). Heat the sugar and water to 121 °C (250°F), add the egg yolks and rapidly cool. When the mixture reaches 35 °C (95°F), add the reduced cream, the gelatine and then the whipped cream. Fill a half-sphere silicon mould, seal with a disc of financier and freeze. 

   *whipped 

4. 4

   Darjeeling and chocolate ice cream

   Infuse the tea in warm milk for 20 mn, strain through a china cap sieve and heat the egg yolks, cream, powdered milk and sugar to 85 °C (185°F) to make a crème anglaise. Strain through a china cap sieve and pour onto the milk chocolate. Rest for 24 hrs before using. 

5. 5

   Pistachio ice cream

   Heat the egg yolks, milk, cream, powdered milk, pistachio paste and sugar to 85 °C (185°F) to make a crème anglaise. Strain through a china cap sieve and cool. Rest for 24 hrs before using. 

6. 6

   Milk chocolate glaze

   Heat the water, cream, sugar, glucose, powdered glucose and both chocolates to 103 °C (217°F), add the gelatine. 

7. 7

   Finish

   Insert the vanilla parfait into a half-sphere of chocolate ice cream. Freeze and place the half-sphere of vanilla parfait and chocolate ice cream into a half sphere of pistachio ice cream, then seal with a disc of financier. When frozen, cover with milk chocolate glaze and decorate. 

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