Powdered coffee and white chocolate ice cream

The ice-cold powder first numbs the taste buds and then releases all its flavours as it melts, creating a true flavour explosion!

Powdered coffee and white chocolate ice cream

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coffee-white chocolate sauce (see coffee components)



liquid nitrogen

Preparation method

  • Pour or spray the desired amount of the coffee-white chocolate sauce into liquid nitrogen and freeze entirely.
  • Immediately transfer to a thermo blender or food processor and blend into a fine powder.
  • Always place in the freezer at least half an hour before serving in order to allow it to reach the desired temperature, or make enough to keep on hand for an extended period of time. To store, cover the powder well with cling film to keep it from sticking to itself.

Serving suggestions

  • As a component in a desert, e.g. with orange and Limon cress.
  • As pre-dessert.
  • As a friandise.

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