Made with Tulakalum 75%

An original recipe by Rémi Montagne

8 steps

Makes 24 desserts

Recipe Step by Step


Combined Stabilizer

1g guar gum
1g Locust bean gum
2g Glycerol monostearate

Mix all the ingredients together.

Tulakalum Milk Ice Cream

650g Milk
35g Non-fat dry milk
55g Caster sugar
60g Glucose powder DE 33
40g Invert sugar
5g Whipping cream
4g Combined Stabilizer

Heat the milk. Add the dry milk and the sugars. Incorporate the stabilizer with a portion of the sugar you used initially (approx. 10%). At 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave the mixture to sit for at least 12 hours at 40°F (4°C). Mix. Churn.

Tulakalum Namelaka

80g Milk
2g Gelatin powder 220 Bloom
10g Water for the gelatin
160g Whipping cream

Bring the milk to the boil and add the rehydrated gelatin. Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream then mix again. Leave to set in the refrigerator.

Tulakalum Classic Mousse

140g milk
140g Whipping cream
225g Egg whites
65g Caster sugar
3.5g Gelatin powder 220 Bloom
18g Water for the gelatin

Heat the milk and cream, then add the rehydrated gelatin. Slowly combine with the partially melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Check the temperature is at 110-115°F or (42-45°C) and add a quarter of the egg whites along with the sugar. Mix, then finish off by adding the rest of the egg whites.

Cereal Base

25g dry butter
15g Honey
10g Brown sugar
35g Multigrain cereals
5g Sesame seeds
5g chia seeds
15g Chopped blanched almonds

Bring the butter, honey and brown sugar to the boil. Combine the hot mixture with the cereals, seeds and nuts, and mix using a spatula. Pour the mixture out into a tray covered with a silicone mat. Spread it out quite thinly. Bake at 320°F (160°C) for approx. 10 minutes.


55g Almond flour
55g Brown sugar
1g fleur de sel
50g Rice flour
45g Coconut oil
15g Water

Mix together the almond flour, rice flour, brown sugar and fleur de sel. Gently melt the coconut oil and add in the warm water. Add the oil-water mixture to the dry ingredients. Small balls will form. Stop mixing. Store in the refrigerator.

Muesli Clusters

100g Cereal Base
200g Streusel
3g Orange zest
20g Sliced candied ginger

Make the cereal base, then the streusel. Mix the two together. Bake at 300°F (150°C) for approx. 12 minutes. Add the zest, finely cubed ginger and melted chocolate. Set aside.

Ginger & Orange Gel

110g Orange juice
20g Fresh ginger juice
4g Orange zest
0.5g Xanthan gum

Use a juicer to extract the ginger’s juice. Use an immersion blender to mix the cold ABSOLU CRISTAL, orange juice, ginger juice and zest. Add a small amount of xanthan gum if necessary. Store in the refrigerator.

Assembly and finishing

Prepare the milk ice cream, clusters, gel and mousse.
Pour the mousse out between two rings – one 8cm, the other 4cm – so that it forms a ring shape.
Make some chocolate leaves out of pre-set couverture.
Arrange a very thin 14cm-diameter circle of namelaka on a plate, then grate on some chocolate and remove any excess.
Put the frozen mousse in place, then place a few chocolate twigs in the center.Put the gel on top, plus a few droplets over the shavings.
Place approx. 10g of clusters and chocolate leaves around the mousse.Complete with an ice cream quenelle.