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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Chocolate log with baked apple and buckwheat frozen custard

Chocolate log with baked apple and buckwheat frozen custard
  • 100 g egg white
  • 200 ml water
  • 15 g Guanaja Lactée
  • 130 g Valrhona Manjari chocolate
  • 20 ml Calvados
  • 20 ml unfiltered apple juice
  • 20 ml lemon juice
  • 10 g protein powder
  • 200 g powdered sugar
  • 1.5 g xanthan gum

Ingredients:

  • 100 g egg white
  • 200 ml water
  • 15 g Guanaja Lactée
  • 130 g Valrhona Manjari chocolate
  • 20 ml Calvados
  • 20 ml unfiltered apple juice
  • 20 ml lemon juice
  • 10 g protein powder
  • 200 g powdered sugar
  • 1.5 g xanthan gum
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Preparation:

Chocolate espuma:

Bring the water to the boil, pour onto the Guanaja Lactée and Valrhona Manjari chocolate, and stir until it emulsifies. Add 50 g egg whites. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Apple meringue:

Mix 200 g powdered sugar with the Xantana and protein powder. Gently heat 50 g egg whites with the Calvados, apple juice and lemon juice. Carefully stir the powder mix into the liquid. Then pass the mixture through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.

To serve:

Fill chocolate caramel rolls with the white chocolate parfait and chocolate espuma, and place in the middle of the plate. Use a dessert ring to place the lukewarm baked apple mixture onto the plate, spray the apple meringue on top and flambé. Serve the buckwheat frozen custard next to this on the plate.

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