Ice cream with champagne and tangerine snow
8 servings
10 minutes
Ice cream with champagne and mandarin snow is a true work of art created for gourmets. This signature dessert combines the airy tenderness of vanilla ice cream, the refreshing citrus aroma of mandarins, and a sparkling note of champagne. Its origin can be linked to modern gastronomy where classic flavors and exquisite textures unite. The sweetness of the ice cream is balanced by the light tartness of the mandarin snow that melts in your mouth, leaving a refreshing citrus trail. The addition of champagne makes the dessert festive, perfect for special occasions. Rosemary completes the composition by adding a refined herbal note. This dessert not only delights the taste but also provides aesthetic pleasure, turning each serving into a small gastronomic celebration.
1
Prepare all the ingredients.
2
Grate the zest of the mandarins using a fine grater. Only the orange part should be removed, as the white part will be bitter.
- Mandarins: 2 pieces
3
Extract juice from the same mandarins and strain it through a sieve to remove the seeds.
- Mandarins: 2 pieces
4
Add zest to the juice and mix.
- Mandarins: 2 pieces
5
Pour the juice into a wide container and place it in the freezer until fully frozen.
- Mandarins: 2 pieces
6
Break the mandarin ice into pieces and blend it until it reaches a wet snow consistency. The snow can be transferred to an airtight container and stored in the freezer.
- Mandarins: 2 pieces
7
Place scoops of vanilla ice cream in a dish and drizzle with champagne.
- Vanilla ice cream: 1 kg
- Dry (brut) champagne: 100 ml
8
Sprinkle the ice cream with tangerine snow.
- Mandarins: 2 pieces
9
Serve the ice cream decorated with sprigs of rosemary.
- Fresh rosemary: to taste
