Java nitro rock

Created by

  • Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium
level 3

Time for a molecular delight. This recipe requires some advanced kitchen skills to create a light and refreshing taste explosion. Chef Lieven Lootens recommends serving this delight as a mignardise or coffee refreshment.

Recipe components

Callebaut® ingredients

Java nitro rock

IngredientsPreparation
  • 0.5l
    cream
  • 1l
    milk
  • 300g
    almond powder
  • 300g
    Java
  • 200g
    amaretto liqueur
  • 100g
    Pure Roasted Hazelnut Paste

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.