Sourdough ice cream
300 gr milk
86.6 gr cream
33.3 gr sugar
50 gr inverted sugar
50 gr dextrose
26.6 gr powdered milk
133.3 gr eggs
1.33 gr stabiliser
26.6 gr fresh yeast
6.6 gr freeze-dried sourdough
Vinegar meringue
150 gr sugar
200 gr egg whites
30 gr sherry vinegar
Dried vinegar meringue
150 gr vinegar meringue (see above)
Cocoa purée
250 gr cocoa pulp
3 gr agar agar
Cocoa grue
50 gr cocoa grue
18 gr water
50 gr sugar
Fresh lychees
10 fresh lychees
Toasted lychees
10 fresh lychees
Whipped cream
250 gr whipped cream


Sourdough ice cream: Place the milk in a pan with the cream, inverted sugar, dextrose and powdered milk and heat to 40ºC. Add the sugar, stabiliser and eggs and heat to 85ºC, stirring all the time. Remove from the heat and chill. Add the fresh yeast and the freeze-dried sourdough, beat, strain and transfer to the ice-cream maker. Set aside at -18ºC. Vinegar meringue: Place the egg whites and sugar in a bowl over a bain-marie and heat while stirring constantly until the mixture reaches 65ºC. Continue beating in an electric beater until the meringue has the right consistency, then add the sherry vinegar. Set aside.
Dried vinegar meringue: Place the meringue in a piping bag with a plain nozzle 0.5 cm in diameter. Squeeze out small peaks, no more than 0.5 cm high, onto the dehydrator plate covered with a silpat. Dehydrate at 55ºC until totally crisp.
Cocoa purée: Place the cocoa pulp in a pan with the agar-agar and mix. Bring to the boil, then remove from the heat. Transfer to a container and leave to set in the refrigerator. When set, use an electric beater to break up to a purée. Set aside.
Cocoa grue: Place the water and sugar in a pan and heat to 120ºC. Add the cocoa grue, remove from the heat and mix with a spatula until the consistency of the grue has changed. Set aside.
Fresh lychees: Cut the lychees open, remove the kernel and cut into quarters. Set aside.
Toasted lychees: Cut the lychees open, remove the kernel and cut into quarters. Place on an oven pan covered with a silpat and bake for 30 minutes at 130ºC. Remove from the oven, leave to cool and set aside. Whipped cream: Place the cream in a bowl and whisk. Set aside.


Place the cocoa purée at the centre of a plate and top with two fresh lychee quarters alternating with 2 toasted lychee quarters. Place the cocoa grue on top of the cocoa purée. Use an ice cream scoop to make a ball of sourdough ice cream, dip it in the whipped cream then coat it in the dried vinegar meringues. Place the ball of ice cream on top of the cocoa purée and cocoa grue.