Affogato al caffè

Mix the dextrose, skim milk powder, egg yolk and about one tenth of the milk until smooth. Bring the remaining milk to a boil together with the stabilizer (BASIC textur). Temper the egg yolk mixture by stirring in a portion of the hot milk to equalize the temperature. Return everything to the saucepan and heat to 82°C, stirring constantly.

Then add the cream and blend the entire mixture thoroughly. Leave to cool or process immediately.

Add the sugar and vanilla seeds to the warm base mix and blend well.

Fill 600 g per Pacojet beaker, label and freeze.

Storage: Keep frozen at -18°C for up to 2 months.

Pop the popcorn kernels with a little oil in a pan over moderate heat. Immediately after popping, combine the hot popcorn with the hot milk. Cover and let infuse in the refrigerator for 2 hours.

Note: Mixing hot popcorn with hot milk produces a more intense aroma that will be clearly noticeable in the finished milk.

Strain through a fine sieve. Gently press the popcorn to extract as much flavored milk as possible. Process the popcorn milk immediately.

Mix all ingredients well and blend briefly. Fill into a Pacojet beaker and freeze.

Tip: After the first freezing, a dome often forms in the center of the beaker, which can damage the blade during processing. After the initial freeze, top up with a little additional liquid and freeze again to achieve a flat surface.

Info: This milk-based water ice is called sherbet or “sorbet au lait.” It consists of flavored milk, a sugar syrup, and a small amount of emulsifier (here: BASIC texture). The mixture can be varied as desired depending on the flavor.

Heat the sugar, water and honey together to 145°C. Remove from the heat and quickly stir in the baking soda with a few even strokes.

Prepare a bowl lined with aluminum foil and lightly grease the foil with cooking spray. Pour in the foamed mixture and allow it to cool completely. Then vacuum seal to preserve crispness and structure.

• Process the vanilla ice cream and popcorn sherbet in the Pacojet.
• Scoop 50 g vanilla ice cream and 25 g popcorn sherbet per portion.
• Place the larger scoop (vanilla ice cream) in a suitable serving dish and position the smaller scoop (popcorn sherbet) on top.
• Decorate with small pieces of honeycomb.
• Finally, pour 100–120 ml freshly brewed, hot or cold coffee over the top and serve immediately.