Frio Glacial: Menthol Granité, Mint Ice Cream, Creamy Lemon Foam in Liquid Nitrogen, and Eucalyptus Cookie

Adapted by
May 2011
Yield: 10 Servings


Mint Ice Cream
500 grams cream
1 liter whole milk
250 grams sugar
0.3 grams glucose
240 grams milk powder
2 grams Quick Mix (emulsifier with agar agar and gellan gum)
6 grams isinglass (or gelatin)
2 grams menthol
Creamy Lemon Foam
400 grams evaporated milk
794 grams condensed milk
0.12 liters lemon juice
9 grams isinglass (or gelatin), bloomed
Eucalyptus Cookie
125 grams egg whites
125 grams sugar
2 grams menthol
Menthol Granité
1 liter water
250 grams sugar
6 grams isinglass
2 grams menthol
Menthol Jelly
1 liter water
200 grams sugar
108 grams isinglass (or gelatin), bloomed
2 grams menthol
Toffee Sauce
180 grams sugar
25 milliliters water
40 grams glucose
200 grams cream, heated
10 grams butter
To Assemble and Serve
Liquid nitrogen
Fresh mint leaves


For the Mint Ice Cream:

Combine the cream and milk in a medium sauce pot and heat it to 85°C (185°F). Add the sugar, glucose, milk powder, and Quick Mix and stir to dissolve. Add the isinglass while the mixture is still warm (at least 50°C or 122°F) and stir to dissolve. Chill the mixture, add the menthol, and stir to incorporate. Chill for 8 more hours in the fridge and process in an ice cream machine according to manufacturer’s instructions.

For the Creamy Lemon Foam:
Chill the evaropated milk at least for 6 hours. Whisk the chilled milk and add the condensed milk, whisking constantly until the mixture gets firm. Add the lemon juice and isinglass. Put in the refrigerator to set.

For the Eucalyptus Cookie:

Preheat the oven to 80°C (176°F). Whisk the egg whites to soft peaks. Add the sugar and keep whisking to get a firm meringue. Add the menthol and stir to combine. Put in a piping bag and pipe cookies onto a Silpat. Dehydrate in the oven for 2 hours.

For the Menthol Granité:

Heat the water and sugar to dissolve; cool to 50°C (122°F). Add the hydrated isinglass and mix; add the menthol and put the mixture in the freezer to set. When the mixture is set, scrape with a fork to get a snowy texture.

For the Menthol Jelly:

Heat the water and sugar to dissolve; cool to 50°C (122°F). Add the hydrated isinglass and mix; add the menthol and put the mixture in the refrigerator to set.

For the Toffee Sauce:

Combine the sugar and water in a small pan and bring to a boil. Add the glucose and cook over low heat until the mixtures is a golden brown caramel. Very carefully add the hot cream and whisk; add the butter and whisk again to combine.

To Assemble and Serve:

Carefully put serving plates in liquid nitrogen to freeze them. Pour the Toffee Sauce on the bottom. Quickly submerge a scoop of the Creamy Lemon Foam in the liquid nitrogen to get a hard shell and put this on top of the sauce. Plate the Mint Ice Cream to the right side of the foam and cover it with the Menthol Granité. Garnish with 4 mint leaves and Menthol Jelly. Submerge the Eucalyptus Cookies in the liquid nitrogen for 5 minutes, and put a cookie on top of the dish just before service. The cookie should be eaten first in one bite.