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Chocolate Tuiles with Gingerbread Ice Cream and Macvin ReductionTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Preparation time: 20 minutes
+ 1 hour waiting time
Cooking time: About 20 minutes

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:271 kcal

Proteins:6.3 g

Fats:18.6 g

Carbohydrate:21 g

Fibers:1.8 g

Sugar:13.1 g

Cholesterol:132.3 mg

Sodium:124.9 mg

Calcium:90.6 mg

Energy:943 kcal

Proteins:22 g

Fats:64.6 g

Carbohydrate:73 g

Fibers:6.2 g

Sugar:45.5 g

Cholesterol:460.4 mg

Sodium:434.4 mg

Calcium:315.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*For the soft tuiles

250

g

caraque chocolate

*For the crispy tuiles

20

g

cocoa

20

g

flour

30

g

milk powder

25

g

honey

25

g

butter

15

ml

orange juice

*For the ice cream

6

eggs

400

g

milk

50

g

melted butter

100

g

gingerbread (pain d'épices) powder

*Macvin sauce

15

ml

honey

20

g

butter

METHOD

  1. Melt the caraque chocolate in a double boiler. Brush the chocolate in circles onto a baking sheet lined with plastic wrap to form the soft chocolate tuiles. Let set in a cool place.

Making the ice cream

  1. Combine the sugar and eggs. Whisk well until light and pale.
  2. Bring the milk to a boil with the cream and butter. Mix into the eggs and sugar. Cook to 82° C. (180° F), stirring constantly. (Use a candy thermometer.) Strain and set aside.

Making the crispy chocolate tuiles

  1. Melt the butter; add the honey, flour, milk powder, cocoa and orange juice. Let rest 1 hour. Spread in circles on a buttered baking sheet.
  2. Bake in a moderate oven (150° C/300° F) for 5 minutes and remove from the pan immediately.

Finishing and presentation

  1. Dry the gingerbread (pain d'épices) in the oven and grind it to a powder. Pour the ice cream mixture into an ice cream maker and process until two-thirds frozen, then add the gingerbread powder and finish the ice cream.
  2. Pour the macvin into a saucepan; bring to a boil; reduce by half; add the honey and butter.
  3. Place a scoop of ice cream on a plate; add a soft chocolate tuile, then another scoop, and a crispy tuile. Surround with a ribbon of the reduced macvin.

SOMMELIER

A Macvin from the Jura

CHEF'S NOTES


An original recipe from Jean-Paul Jeunet of the Restaurant Jean-Paul Jeunet

Macvin is a sweet fortified wine from France's Jura region.



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