Mississippi Mudslide Cake

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For the dessert you will need:
600g custard (see here)
5g of freeze-dried coffee
150g of very good cream
walnut nougatine
chocolate cream
Coffee ice cream:
1- Mix 500g hot custard with the coffee (or heat a little fresh cream to dilute the coffee).
2- Add the cream and churn.
A walnut dacquoise biscuit:
The chocolate cream:
100g custard
100g good dark chocolate
1- Make like a ganache with the hot custard, ie pour the hot over the finely chopped chocolate.
2- Pour into a circle lined with clingfilm or rhodoïd to the size of the final size of your entremet.
3- Set in the freezer.
Walnut nougatine:
100g of sugar
100 g chopped walnuts
1- Caramelize the sugar in a small saucepan. When it takes on a nice color add the walnuts and coat them well with the caramel.
2- Cool on parchment paper and coarsely crush
On your circle of biscuit, place your creamy chocolate then pour half of the ice cream.
Sprinkle with the caramelized and crushed walnut nougatine. Cover with remaining ice cream.
Place back in the freezer until ready to serve.
Enjoy !

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