Recipe for 4
150g whole milk
150g fresh cream
60g egg yolk
200g Original Beans Beni Wild Harvest dark chocolate
1/2 gelatine leaf
Coconut Yuzu Gelée
200g yuzu sake
200ml coconut milk
50g chocolate brownie
100g Original Beans chocolate
50g mixed roasted nuts (wasabi, peanuts, macadamia, cashew nuts)
1 Chili pepper
200g fresh pineapple
2 tbsp sugar
30ml Brut Réserve Nicolas Feuillatte
1 tsp cold gelling agent
Champagne Ice Cream
500ml Brut Réserve Nicolas Feuillatte
100ml fresh cream
2 tsp lemon juice
4 egg yolks
– Put the milk, cream, sugar, egg yolk and gelatine in a Thermomix and heat for 20 minutes at 70°C (158°F). Allow to cool in the Thermomix and add the chocolate. Pour the mixture into a suitably shaped silicone mould.
– Transfer to the freezer for three hours, then remove from the mould.You may use an edible spray glaze to enhance the shine.
– Mix the yuzu sake and coconut milk together with the agar agar and bring to the boil.
– Add salt and sugar, than leave to set in a mould in the fridge.
– Transfer to a blender and mix until you have a smooth consistency.
– Break the chocolate into small pieces and place on a baking sheet ilned with greaseproof paper.
– Place in the oven heated to 180°C (356°F) for 12 minutes. Next, leave the chocolate on the sheet and transfer to the freezer.
– When the chocolate is frozen, place in a blender together with the nuts and chocolate brownie.
– Dice the pineapple and mix with the sugar and Champagne.
– Add the zest and juice of a lemon. If necessary, bind together wtih a small quantity of gelling agent.
– Transfer the cream and 200ml of the Champagne in a pan and bring to the boil. Leave to cool. Next, using a bain-marie, whisk the egg yolks, sugar and lemon juice until the mixture takes on a mousse-like consistency.
– As soon as the cream and Champagne mix has cooled, blend with the mousse. Add the remaining Champagne and whisk vigorously once again. Allow to set in an ice cream maker.
The Brut Réserve is a lively, sculpted Champagne with a lovely fruity note. I paired this with a delicate, not overly sweet sorbet. I find this pairing really delicious. With the freshness of the pineapple underpinned by the intensity of the chocolate, this pairing offers an appealing palette of flavours. And truly mind-blowing to taste!