CHILLED ENSAIMADA DE MALLORCA BROCHETTE WITH CANDYFLOSS AND CHOCOLATE SHAVINGS
: Dessert | : 4 | : High
Ingredients
Ensaimada de Mallorca ice-cream
1/4 Ensaimada de Mallorca (for 8 to 10 persons)
100 g grated chocolate covering
135 g sugar
15 g stabiliser
1 l semi-skimmed milk
250 ml water
6 egg yolks
Lemon
Juice of aCandyfloss
50 g of pearl sugar
Instructions
Crumble Ensaimada de Mallorca, mix with milk and bring to the boil. Let it steep for about twenty minutes, then strain through a fine sieve.
In a sauté pan, add sugar, stabiliser, steeped milk, water, 6 egg yolks and juice of a lemon.
Cook at 100ºC for 3 minutes.
Then pour into the ice-cream machine, mixing until a creamy ice-cream texture is obtained.
Prepare some balls of Ensaimada de Mallorca ice-cream on skewers and keep frozen.
Put the pearl sugar into a sauté pan and dissolve it.
Then pour it into the candyfloss machine, having turned it on previously.
Once the sugar starts to come out wrap it around the chilled ice-cream brochette.
Presentation
Put an Ensaimada de Mallorca ice-cream-candyfloss brochette in the centre of a plate.
Sprinkle with grated chocolate.