Cocoa Sorbet & Nougatine Recipe by chef Paul Gardin

cocoa-sorbet-nougatine

INGREDIENTS (COCOA SORBET)

METHOD
  1. Mix together water sugar and stabilizer.
  2. Bring to a boil and pour on your chocolates (powder, mass, couverture).
  3. Mix well using hand blender.
  4. Let rest the mixture overnight and churn in ice cream machine.

INGREDIENTS (COCOA & ALMOND NOUGATINE)

  • 90 g sugar
  • 10 g Cocoa powder
  • 2 g pectine NH
  • 35 g milk
  • 80 g butter
  • 35 g glucose
  • 100 g almond nibs
  • 3 g salt flower
  •  Gold leaf
METHOD
  1. Mix together pectine and sugar.
  2. Warm up milk, butter and glucose to 50˚c.
  3. Add in sugar pectine mix, cook the mixture to 106˚c.
  4. Add in almond nibs.
  5. Sheet it down between 2 silicon mat using a rolling pin.
  6. Freeze it for 2 hours.
  7. Cook at 170˚C for 18 minutes.
  8. Cut disc of 4 cm diameter.
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