Discover our original recipe and gourmet perfect ice cream way Breizh Coffee speculoos! A dessert that will impress your guests, imagined by Jérôme Legavre, pastry chef at the BE restaurant.
Ingredients
- 4 Egg yolks
- 30 g Honey chestnut
- 40 cl Whole liquid cream
- 15 g Instant coffee
- 150 g Dark chocolate 50% minced
- 5 ml Agave syrup
- 5 cl Baileys
- 3 spéculoos
Directions
- The day before, prepare the perfect ice cream. Mix the honey with 5 g (5 ml) of water and the egg yolks. Take it all in a water bath at 50 ° C, then let the mixture cool down with an electric mixer. When cold, add 20 cl of cold liquid cream, whipped in whipped cream. Fill molds with this mixture, reserve in the freezer 24 h.
- In a bain-marie, melt 100 g chocolate , then add the rest of the chocolate by mixing with a spatula. Spread the chocolate between 2 sheets of parchment paper. Cut out 16 chocolate rings with a circle of pastry and set aside in the fridge.
- Mix the remaining liquid cream, agave syrup and Baileys. Pour them into a siphon, add a gas cartridge and reserve. Break the speculoos into pieces.
- On plates, put a circle of chocolate, then a perfect iced coffee. Place the whipped cream on the Baileys over the siphon. Sprinkle with speculoos and cover with another chocolate circle.
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