...and Sabayon with imperial mandarin and walnut ice.
Recipe created by Mr. Philippe Gaertner, Chef of the restaurant "Aux Armes de France" in Ammerschwihr
Preparation time: 1 hour
Cooking time: 1 hour 30 minutes
Cooling time: 1 day
WALNUT ICE
100g walnut kernels
50cL of whole milk
2 tablespoons milk powder
4 egg yolks
50g of powdered sugar
Grind the walnut kernels in the blender. In a saucepan, bring the milk to a boil. Add the crushed nuts and the milk powder.
Whisk the yolks with the sugar in a bowl until the mixture whitens. Pour over the warm walnut milk while stirring with a whisk.
Pour the mixture back into the pan and thicken over low heat, stirring constantly with a whisk.
Let the resulting cream cool and pour it into the ice cream maker and let the ice cream go.
SABAYON WITH IMPERIAL MANDARIN
5 egg yolks
100g of sugar in syrup
50g whipped cream
Imperial Mandarin
In a saucepan cook the sugar syrup with a little water.
Pour the resulting syrup over the egg yolks and beat until cool.
Add the whipped cream and Imperial mandarins, mixing gently.
CLEMENTINES
Peel the clementine and detach the quarters by removing the maximum of white skins.
PRESENTATION
Spread the clementine quarters on the plate, cover them with sabayon and brown them lightly in the oven. At the end of the oven, arrange a scoop of walnut ice cream and serve quickly.