Hot Ganache with Pink Pepper Ice Cream

Ganache Caliente con Helado de Pimienta Rosa

Servings: 15

Prep Time: 8 hours [PT8H]



10 oz melting chocolate

3 1/2 oz cream

3 fresh eggs

1 1/2 oz butter

Pink pepper ice cream:

1/6 cup sugar

4 oz atomized glucose

2 oz butter

1/3 cup powdered skimmed milk

14 fl oz cream (35% fat content)

2 pt full cream milk

2 tsp stabilizer

2 1/2 tbsp pink pepper


The technique for making a tasty ganache with a very fine, melting texture is simple but it is important to add the ingredients in the correct order.

Heat the ingredients in the microwave. While hot, carefully mix the chocolate then add the hot cream, the eggs -- attention!!! -- at room temperature and finally the soft butter. Mix well.

Pour into molds measuring 1 1/2" in diameter by 3/4" high and chill.

Bake at 375 degrees F for approximately 3 minutes and 45 seconds.

In the Thermomix, at a slow speed and using the Varoma for steaming, cook the sugar, glucose, two types of milk, and cream. When the temperature reaches 105 degrees F, add the stabilizer. At 140 degrees F, add the butter in pieces. Continue to raise the temperature, at medium speed, to degrees 185 degrees F. Add the pink pepper and blend. Let stand for 4 to 8 hours. Blend again and transfer to the ice-cream maker.

To serve

Turn out the ganache at the center of the plate while very hot. At the table, top with a quenelle of pink pepper ice cream.

By Carme Ruscalleda, Restaurante Sant Pau, San Pol del Mar
Recipe courtesy of Spain GourmeTour magazine

Discount Coupon