Laban Ice Cream with Cherry-Lime Gel and Tahini Dark Chocolate Moelleux by @tukoneparis

55 min
Hard

6 servings

🥛

300 g

Laban

🥛

250 ml

Heavy Cream

🍬

240 g

Sugar

🌼

5 ml

Vanilla

🧂

1 g

Salt

🍒

200 g

Cherries

🍋

30 ml

Lime

🍬

30 g

Sugar

🍫

200 g

Dark Chocolate

🧈

120 g

Butter

🫙

80 g

Tahini

🥚

3 large eggs

Eggs

🍬

80 g

Sugar

🌾

50 g

Flour

🧂

Salt

Preparation Steps

  1. Step 1/16

    Add the heavy cream, 80 g of the granulated sugar, vanilla extract, and half the salt to a mixing bowl. Whisk until the sugar dissolves.

    heavy cream
    granulated sugar
    vanilla extract
    salt
    🥣mixing bowl
    🥄whisk

  2. Step 2/16

    Fold the laban into the sweetened cream mixture until smooth and fully combined.

    laban
    🥣mixing bowl
    🥄rubber spatula

  3. Step 3/16

    Cover the laban ice cream base and refrigerate it for at least 240 min, preferably overnight.

    🥣mixing bowl

  4. Step 4/16

    Pour the chilled laban base into the ice cream maker. Churn according to the machine instructions until creamy and softly frozen.

  5. Step 5/16

    Transfer the churned ice cream to a freezer-safe container. Freeze for 120 to 180 min until scoopable.

  6. Step 6/16

    Put the cherries, lime juice, and 30 g of the granulated sugar into a blender. Blend until completely smooth.

    cherries
    lime juice
    granulated sugar

  7. Step 7/16

    Pass the blended cherry mixture through a fine-mesh sieve. Collect the smooth cherry-lime gel in a clean mixing bowl.

    🫗fine-mesh sieve
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/16

    Preheat the oven to 185°C / 390°F. Butter 6 ramekins and place them in a baking dish.

    butter
    🍮ramekin
    🍽️baking dish

  9. Step 9/16

    Melt the dark chocolate with the remaining butter in a microwave-safe mixing bowl. Stir until glossy and smooth.

    dark chocolate
    butter
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/16

    Add the tahini to the melted chocolate mixture. Whisk until the mixture is smooth and uniform.

    tahini
    🥣mixing bowl
    🥄whisk

  11. Step 11/16

    Crack the eggs into a separate mixing bowl with the remaining 80 g granulated sugar. Whisk until slightly frothy.

    eggs
    granulated sugar
    🥣mixing bowl
    🥄whisk

  12. Step 12/16

    Pour the tahini-chocolate mixture into the egg mixture. Fold gently until combined.

    🥣mixing bowl
    🥄rubber spatula

  13. Step 13/16

    Add the all-purpose flour and remaining salt to the batter. Fold only until no dry flour remains.

    all-purpose flour
    salt
    🥣mixing bowl
    🥄rubber spatula

  14. Step 14/16

    Divide the batter evenly among the buttered ramekins. Smooth the tops with a rubber spatula.

    🍮ramekin
    🥄rubber spatula

  15. Step 15/16

    Bake the moelleux for 25 min at 185°C / 390°F. Remove when the edges are set but the centers remain soft and molten.

    🍽️baking dish
    🍮ramekin

  16. Step 16/16

    Serve each warm tahini chocolate moelleux with one scoop of laban ice cream. Add dots of cherry-lime gel around the dessert.

    laban
    cherries
    lime juice
    🥄ice cream scoop

Composition

Ingredients

Types

Dairy, Seasonings, Fruit, Chocolate, Seeds, Eggs

Ingredients

Laban, Heavy cream, Sugar, Vanilla, Salt, Cherries, Lime, Dark chocolate, Butter, Tahini, Eggs, Flour

Allergens

Milk, Sesame, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

790 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 73g, Sugars: 61g, Fat: 48g, Saturated fat: 25g, Fiber: 5g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 4.2mg, Potassium: 410mg, Sodium: 180mg

Vitamins

Vitamin A: 430µg, Vitamin C: 10mg, Vitamin D: 1.5µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring spoons, fine-mesh sieve, ramekin, baking dish, ice cream scoop

Appliances

ice cream maker, blender, microwave, oven, refrigerator, freezer

Type

Type

Type Of Dish

Dessert

Occasions

Dinner party, Celebration, Date night, Holiday

Origin

Source

Platform

instagram

Original Creator

@tukoneparis

Origin

Cuisine

Middle Eastern, Contemporary

Geographic

United Arab Emirates, Dubai

Various

Aspect

Texture

Creamy, Silky, Molten, Soft, Smooth, Velvety

Flavors

Tangy, Rich, Nutty, Chocolatey, Sweet, Tart, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve baked moelleux warm,Do not leave dairy-based ice cream at room temperature), fridge : 3 days (Store cherry-lime gel in an airtight container,Store unbaked moelleux batter covered,Refrigerate baked moelleux in an airtight container and reheat before serving), freezer : 14 days (Store laban ice cream in an airtight freezer-safe container,Press parchment paper against the surface to reduce ice crystals,Store at -18°C / 0°F or below)