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Illanka Intense Ice Cream Cup
Made with Illanka 63%
Original Dairy-Free and Gluten-Free recipe by L'École Valrhona Executive Pastry Chef Philippe Givre. Makes 20 cups.
6 stepsRecipe Step by Step
ILLANKA OAT MILK ICE CREAM
1180g oat milk (gluten free)
44g coconut oil
122g SOSA Inulin
96g sugar
120g powdered glucose
40g invert sugar
8g dairy free sorbet stabilizer
390g ILLANKA 63%
ILLANKA CHOCOLATE CREMEUX
185g oat milk (gluten free)
25g powdered glucose
3.5g SOSA Natur Emul
125g ILLANKA 63%
25g coconut oil
COCONUT PASSION CARAMEL SAUCE
100g sugar
80g glucose
175g coconut purée
55g ILLANKA 63%
ALMOND STREUSEL
100g almond flour
100g raw cane sugar
1.5g fleur de sel
90g rice flour
75g coconut oil
25g water
ALMOND INSPIRATION COATED STREUSEL
235g Almond streusel
120g ALMOND INSPIRATION
LIME AND ORANGE MERINGUE
6.5g SOSA powdered gelatin (220 bloom)
75g sugar
90g water
30g lime juice
50g orange juice
0.6g citric acid
Assembly and finishing
Use a piping bag to pipe tempered ILLANKA 63% couverture in a small oval on a guitar sheet, then pipe a small line coming down from the oval. Let crystalize.Process COCOA NIBS to obtain a fine powder. Once the chocolate pieces have set, brush the oval tops with melted COCOA BUTTER and dust liberally with the cocoa nib powder. Set aside.Place some ALMOND INSPIRATION Coated Streusel in the bottom of a plate.Pipe a thin line of Chocolate Crémeux.Make 2 scoops of Ice Cream and place them on top of the Streusel.Pipe more interlaced lines of Chocolate Crémeux on top.Decorate with the Caramel Sauce.Make a small cloud of the Lime and Orange Meringue with a spoon. Store in the freezer or used immediately.Decorate with Meringue and Chocolate Decorations before serving.