Java Nitro Rock
(60 portions)
(Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)
| Ingredients | Preparation |
|---|---|
|
0.5 L
cream
1 L milk 300 g almond powder 300 g milk chocolate Callebaut Origin Java 200 g Amaretto 100 g Hazelnuts |
Add all ingredients (except de Amaretto) together in a thermal blender. Heat up to 90°C. After cooling, add the Amaretto. Place for a minimum of 2 hours in the refrigerator. Pour into a siphon bottle and insert two pressure cartridges. |
Finishing and presentation
Pipe the contents into an ice cream spoon and allow to float on the
surface of the liquid nitrogen. After 5 seconds, turn onto the
other side and cook once again for 5 seconds. Quickly remove from
the bowl and carefully let it roll into a porcelain bowl. Eat with
the hands.
