Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

2

dl

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.

Previous page