Warm chocolate ice cream by Philippe Urraca, Italian meringue flambé, caramelised walnuts and sugar pearls

Crème glacée Chocolat chaud
  • Crème glacée Chocolat chaud création Philippe Urraca – 92540
  • Poche de meringue italienne – 4017
  • Noix dorées
  • Perles de sucre

Melt chocolate and spread as leaves using spatula, and cool.

Sprinkle with gold or copper the walnut pieces.

At the time of serving spread directly on the plate the Italian meringue, then burn quickly with the blowtorch.

Cool if necessary.

Before serving, sprinkle the meringue with colored sugar decor, add the chocolate ice cream chip, the nuts, and finally the chocolate leaf.

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