Servings: 4 people
Cook time: 15 minutes
INGREDIENTS:
For the caramel and ice cream:
- 5 fl oz (150ml) liquid cream
- 7 oz (200g) Bordier Semi-Salted butter
- 8.8 oz (250g) caster sugar
- 4.2 cups (1L) milk
For the crispy tiles:
- 7 oz (200g) powdered sugar
- 3.5 oz (100g) T45 flour
- 2 oz (60g) egg whites (about 2 egg whites)
- 3.5 oz (100g) Beurre Bordier Unsalted, melted
Note: T45 flour is a French soft wheat flour similar to pastry flour or fine cake flour.
INSTRUCTIONS
STEP 1
To make the caramel and salted butter ice cream: Combine heavy cream, Beurre Bordier Demi-Sel (salted butter), and sugar in a saucepan over high heat. Cook until the mixture reaches 170°C (338°F), at which point it will become a deep amber caramel. Remove from heat, then carefully and slowly pour in the cold milk, keeping your distance from any hot steam or splatter. Return the pan to the heat and bring to a boil, stirring until all the caramel completely dissolves. Take the pan off the heat and allow the mixture to cool fully. Once cooled, blend until smooth.
STEP 2
To make the crispy tiles: Preheat the oven to 180°C (350°F). Mix all ingredients together thoroughly until you have a smooth, uniform paste. Using a small offset spatula, spread the mixture thinly onto a non-stick baking sheet, forming a 10 cm (4-inch) square. Bake at 180°C (350°F) for 15 minutes.
STEP 3
To serve: Arrange the crunchy elements on each plate, layering alternating spoonfuls of ice cream with the crispy tiles. If desired, drizzle with chocolate sauce before serving.
Photo credit: Courtesy of Maison Bordier