Cappuccino - November 2010

 

This started of as a tiramisu verson but turned into what I called "cappuccino"

1. Aerated chocolate gelato - our first time doing the aerated ice cream technique. We found the best results by making the ice cream base, using an isi and dispensing into vaccuum container. After vaccuum it was frozen. It produced a super light texture..awesome. I did have a couple problems in trying out the techniqe and went through a few plastic vaccum boxes due to too much pressure. There were explosions and I covered a few walls and myself in chocolate goodness in the process.

2. Hokkaido milk foam - the Hokkaido milk is awesome stuff. Once you start drinking that it is hard to go back to anything else. It is about 4X more expensive than the normal stuff but it is worth it. The foam was sweetened with condensed milk and foamed with my favorite sosa insta gel and procrema in a isi.

3. Espresso sponge - microwave sponge with buerre noissette and nespresso. I like the nuttiness of the brown butter with the coffee.

The milk foam was suspended with a thin chocolate disk, the base is chocolate soil and the warm espresso is poured tableside on the sponge slightly melting the chocolate disk and making things come together real nice!

Comments

[dale]

now i don't feel so bad....
i blew up two vacuum containers working on aerated cheesecake...
sucks at the time, but funny when you look back at it.

hope all is well Ryan

[Andre]

Thanks for using the time and effort to write something so interesting.

My site:
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