The Industrieeis with tonka bean from last Monday's reasonably well. There are many ways to produce an ice cream. In the foreground next to the creaminess and flavor is the prevention of ice crystals. For this you need not actually as a good selection of sugar and an emulsifier, as the logistical problems such as transportation, storage, and account for changing temperatures. It is also interesting to see what effect such as a gelling agent derived from seaweed, such as Kappa from the original recipe on a budget with real cream and milk mixture.
The tonka bean used by me in 1981 was banned as an additive in Germany, because it contains high amounts of coumarin. Since 1991 the use as a flavoring is permitted in food again. However, subject to a maximum quantity limit. Whether the restaurants participating are aware is questionable. The tonka bean is a hallucinogen and aphrodisiac effect. As always, the Quantity and frequency in this case make the poison
And then there are the chocolate tart and some of the tonka bean syrup and spices in boiling down Qumquathälften
Here the tart recipe.
350 grams of dark chocolate with 125 grams of butter to melt.
150 grams egg yolks with 110 grams of table sugar until creamy, flavor with a dash of cognac and other premium. Chocolate with the egg yolks.
The whole thing less than 220 grams of stiffly beaten egg white and bake on parchment paper lift in a mold at 105 degrees about 40 minutes and cool in the oven . Let
The interface residues of the tart can be made with rum or other roll to a pretty solid chocolate truffles, which can then be rolled in matcha tea, powdered sugar or the like. Without protective chocolate shell gives way to the batter after a time! Therefore, a la minute or roll before diving into chocolate.
The tart can be reheated before serving, and becomes soft and fluffy.
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