French Michelin Chef Pierre Gagnaire's recipe of Parmesan Soufflé with rocket financier and green pepper ice cream

Green pepper ice cream: (recipe for 1 pacoJet)

- 300 g green pepper juice (Juice extractor) + (Pinch of ascorbic acid)-

- 133 g of liquid cream-

- 133 g milk-

- 37 g powdered milk-

- 25 g of atomized glucose-

- 33 g sugar-

- 3 g of ice stabilizer-

- 5 g of salt-

Rocket financier: (recipe for 10 financiers)

 

- 80 g butter-

- 100g sugar-

- 5 g of salt-

- 40 g of arugula chlorophyll-

- 100 g of cream-

- 100g of eggs-

- 100 g of ground almonds-

- 30 g flour-

For Parmesan soufflé - 

Pastry Cream

- 250 g milk-

- 90 g egg yolks-

- 50 g of trimoline-

- 1.5 g of salt-

- 25 g flour-

- 50 g grated Parmesan-

- Proceed like Pastry cream, add the Parmesan at the end. Smooth well with a whisk.-

For Soufflér

- 400 g of Pastry cream (from recipe above)-

- 480g egg white-

- 8g egg white powder-

- 80 g grated Parmesan-