609 grams fresh goat's milk
166 grams cream
40 grams evaporated milk
90 grams dextrose
100 grams sucrose
5 grams fine salt
6 grams PreGel 5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer)
200 grams Comte de Louviac Bas Armagnac
25 grams sugar
2 grams iota carrageenan
0.2 grams granulated xantham gum
70 grams white chocolate
40 grams Gianduja chocolate
20 grams cocoa butter
20 grams food-grade kaolin clay
50 grams fine salt
1 liter water
For the Goat’s Milk Ice Cream:
Store the goat’s milk in the refrigerator between 4°C and 10°C for 4 days from the date of delivery. This ensures the completion of a natural pre-ripening process, which aids in the concentration of flavors and aromas in the milk. In a large pot, combine the goat’s milk, cream, salt, evaporated milk, and dextrose. Mix the ingredients thoroughly with a hand blender. In a small bowl, combine the sucrose with the stabilizer and set aside. Heat the goat’s milk mixture over low heat until it reaches 40°C. Add the suchrose mixture to the goat’s milk. Heat the mixture, stirring constantly, until it reaches 85°C; immediately remove the mixture from the heat. Vaccuum-seal the mixture and store it in the refrigerator for at least 12 hours before use. Once you are ready to mix the ice cream, the base should be kept below 4°C to guarantee an optimal added volume by air.
For the Armagnac Jelly:
Combine the Armagnac, sugar, carageenan, and xantham gum. Seal the Armagnac mixture in a vacuum-sealed pouch, and store pouch in the refrigerator for at least 6 hours before use. Empty the contents of the vacuum-sealed pouch into a saucepan and gently heat the Armagnac mixture. When it reaches the boiling point, remove it from the heat. Before it cools, fill iSi Gourmet Whip Plus with Armagnac mixture. Store the Armagnac Jelly-filled mixture in the refrigerator.
For the Walnut Candies:
Chop the white chocolate, cocoa butter, and Gianduja chocolate into pieces. Put the chopped ingredients into a bowl and melt them over a bain-marie. Do not allow the temperature of the chocolate mixture to rise above 45°C. Once melted, combine the ingredients well and add the koalin. Mix well to incoporate all of the ingredients, maintaining the chocolate mixture at a constant 40°C, so it can easily be manipulated.
With a small spatula, fill a walnut-shaped silicone mold with 5 grams of the chocolate mixture. Evenly spread the chocolate within the mold by gently applying pressure. Seal the mold and keep it in the freezer.
For the Salted Walnuts:
Carefully peel the walnuts so as to have big, whole walnuts at presentation. Dilute the salt with the water and submerge the peeled walnuts in the solution. Leave the walnuts to soak in the solution for 30 minutes. Rinse the walnuts and dry them in an oven at 150°C for 20 minutes or until the exterior of the walnuts is dry and the interior is slightly toasted.
To Assemble and Serve:
Freeze the serving plates. Fifteen minutes before pickup, remove the Walnut Candies from the freezer and perforate the base of each candy with a prick from a hot needle. Gently fill the Walnut Candies with the Armagnac Jelly using iSi injector needle attachment. Keep the filled Walnut Candies in the refigerator until pickup. Add 80 grams of the Goat’s Milk Ice Cream to a cold bowl, and gently mix in some of the smaller Salted Walnuts into the ice cream. Keep the ice cream in the freezer until pickup. At pickup, transfer the ice cream to a frozen plate. With a spatula, gently flatten the scoop of ice cream. Arrange some of the larger Salted Walnuts atop the flattened ice cream and top with a Walnut Candy.