Ingredients for 12 portions COMPOSITION • Chocolate and anise cream • Chocolate cookie • Chocolate mixture for spraying • Banana gelato • Tamarind • Cocoa nib sauce CHOCOLATE AND ANISE CREAM • milk 200 g • cream 200 g • sugar 40 g • egg yolks 80 g • 75% dark chocolate 160 g • anise 20 g • whipped cream 125 g Infuse milk with anise for 12 hours. Unite egg yolks with sugar. Boil milk and cream, then pour onto the egg yolks and heat to 82°C in a bain-marie. Take off the heat and pour over the chocolate. When the mixture reaches a temperature between 45 - 50°C, add the whipped cream. Pour into silicon moulds and top with a cookie disk. Blast freeze to -22°C. CHOCOLATE COOKIE • 55% dark chocolate 100 g • melted butter 50 g • eggs 2 • sugar 30 g • cornstarch 15 g Melt chocolate and butter together. Whip eggs with sugar. When the mixture is foamy, add cornstarch, then add to the chocolate and butter. Pour onto a sheet lined with baking paper that is 3 mm thick. Bake for 10 minutes at 160°C. Use cookie cutter to cut out round disks. 29
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