25 mins
Easy
Get ready to enjoy this easy and delicious crunchy recipe that you'll love anytime, anywhere!
90 min
min
1 hr 30 mins
For the walnut crunch:
1) In a pot, melt the butter and add the glucose and sugar.
2) Stir until you get a caramel, then add the walnuts and stir constantly until the caramel crystalizes.
3) Pour out onto a silpat and allow to cool.
For the white chocolate cream:
1) Put the milk, cream and glucose together on a pot on a medium heat.
2) Add the gelatin and stir until it has dissolved.
3) Continue stirring until the mixture reaches 85°.
4) Take the pot off the heat and add the chocolate, stirring constantly until it has melted.
5) Allow to cool before whipping in a mixer on high speed.
For the beer gel:
1) Heat the beer to 85°. Add the gelatin and stir until dissolved.
2) Heat for 2 more minutes.
3) Pour mixture into plastic container and allow to set in the fridge.
For the cheese ice-cream:
1) Place the milk, cream, sugar and cheese in a Thermomix.
2) Blend for 6 minutes at 80°. Add the Super Neutrose and blend for 1 more minute.
3) Allow to cool and place the mixture in Paco jet jars.
4) Freeze them before serving.
For the walnut crunch:
1) In a pot, melt the butter and add the glucose and sugar.
2) Stir until you get a caramel, then add the walnuts and stir constantly until the caramel crystalizes.
3) Pour out onto a silpat and allow to cool.
For the white chocolate cream:
1) Put the milk, cream and glucose together on a pot on a medium heat.
2) Add the gelatin and stir until it has dissolved.
3) Continue stirring until the mixture reaches 85°.
4) Take the pot off the heat and add the chocolate, stirring constantly until it has melted.
5) Allow to cool before whipping in a mixer on high speed.
For the beer gel:
1) Heat the beer to 85°. Add the gelatin and stir until dissolved.
2) Heat for 2 more minutes.
3) Pour mixture into plastic container and allow to set in the fridge.
For the cheese ice-cream:
1) Place the milk, cream, sugar and cheese in a Thermomix.
2) Blend for 6 minutes at 80°. Add the Super Neutrose and blend for 1 more minute.
3) Allow to cool and place the mixture in Paco jet jars.
4) Freeze them before serving.
25 mins
15 mins
15 mins
