Chocolate ganache, barley malt ice cream, grappa, smoked tea and raspberry

For the ganache:

g. 100 dark chocolate

g. 110 cream

g. 8 butter

g. 5 glucose

Method:

Bring boil the cream with glucose and honey

pour in top the chopped chocolate mix very well

cool to 40°C and whip put into mold.

For the malt ice cream:

l. 1 milk

g. 200 sugar

g. 100 dextrose

g. 100 malt extract

g. 300 cream

g. 1 vanilla extract

g. 4 stabilizer

Method:

Eating the milk with sugar at 75°C add the dextrose mixed with stabilizer

and malt extract, cool and add cream and vanilla extract, leave in fridge

overnight and churn.

For the raspberry sorbet:

cl. 35 water

g. 250 sugar

g. 100 glucose

g. 12 lemon juice

g. 2 stabilizer

g. 600 raspberry puree

Method:

Make a syrup with water, glucose,sugar add the stabilizer the lemon juice

and the raspberry puree,chill and churn.

For the aerated dark chocolate:

g. 150 dark chocolate 64%

g. 50 sunflower oil

Method:

Melt chocolate and oil ,temper at 32°C pour in a gas gun with 2 gas charger.

put inside a plastic mold and vacuum machine.

Set in freezer.   

For the smoked tea gel:

g. 2 cinnamon wood smoked tea

cl. 350 water

g. 15 semi skimmed milk

g. 2 agar agar

Method:

Make a tea with all the ingredients, infuse for 3 min. pass.

chill until set and blend .

For the grappa gel:

g. 100 soft grappa

g. 100 stock syrup

ultratex

Method:

mix grappa and syrup and add 1 tsp of ultratex blend and pass.

For garnish:

chocolate strips

fresh raspberry