Ice cream with dark chocolate, smoked salt and a layer of grape jelly
4 servings
30 minutes
This exquisite dessert embodies a harmony of flavors and textures. Dark chocolate adds richness and depth, while smoked salt enhances its rich aroma, creating a stunning contrast. Grape jelly adds fruity sweetness, refreshing the taste and adding a touch of sophistication. This dessert was born from a desire for gastronomic experimentation and combines the traditions of European cuisine with modern flavor trends. Its velvety texture and complex aromatic composition make it the perfect ending to a dinner or special event. Enjoying this ice cream should be done slowly, allowing each layer to unfold on the tongue, providing a unique gastronomic experience.
1
For the chocolate sauce, in a small saucepan over medium heat, combine 80 ml of water, 45 grams of sugar, cocoa powder, and salt, and cook for 2 minutes. Add the chopped chocolate and cook until dissolved and smooth.
- Sugar: 130 g
- Cocoa powder: 20 g
- Smoked salt: 0.3 teaspoon
- Dark chocolate: 30 g
2
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Milk 3.2%: 250 ml
3
In a small saucepan over medium heat, combine the remaining cream and milk, 85 grams of sugar, a pinch of salt, stir, and bring to almost a boil. Add the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat, add cream cheese and chocolate sauce, and mix until glossy and smooth. Cool to room temperature, then refrigerate overnight.
- Cream 30%: 200 ml
- Milk 3.2%: 250 ml
- Sugar: 130 g
- Smoked salt: 0.3 teaspoon
- Cornstarch: 3 teaspoons
- Cream cheese: 50 g
- Dark chocolate: 30 g
4
Freeze in the freezer for ice cream according to the instructions, layering it with grape jelly (ideally Concord variety) in a container. Store in the freezer for at least 5 hours before serving.
- Grape jelly: 7 teaspoons