Magnum
ANAND GAGGAN
S.Pellegrino Sapori Ticino 2015 Edition
Gaggan
68/1 Soi Langsuan Ploenchit Road Lumpini Bangkok 1033
eatatgaggan.com
Ingredients
Required
Lollipop sticks
Hemisphere mould
Lollipop
200 ml Cream
50 ml Milk
50 g Yolk
130 g White chocolate
50 ml Whipped cream
Coating
150 g Caramelized white chocolate
50 g Cocoa butter
Optional Peta crispies
Optional Salted hazelnut pralines; crushed
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1. If the white chocolate is in a block, chop it into coarse pieces.
2. Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.
3. Remove it from the oven and spread it with a clean, dry spatula.
4. Continue to cook for an additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy, but keep stirring and it will smooth out and caramelize.
5. Cook until the white chocolate is deep-golden brown, and caramelized. Stir in a good pinch of sea salt. If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.
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1.) Make a cream anglaise
2.) Melt the caramelized white chocolate and mix in the yolks and prepare the whipped cream ready in fridge.
3.) Bring milk and cream to a simmer.
4.) Pour into the caramelized white chocolate mix.
5.) Mix it well and let it cool down over an ice bath.
6.) Fold in the whipped cream into the mixture.
7.) Pour into the mould and freeze it overnight.
8.) Once frozen, take it out from the mould and join the hemisphere together into a sphere and insert the lollipop stick. Let it set in the freezer.
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1.) Combine the chocolate with cocoa butter and melt it on a bain marie.
2.) Dip the lollipop into the coating and sprinkle with pop rocks and praline.
3.) Ready to serve.
