Chocolate "Cœur de Guanaja" Mille-Feuille with Yogurt-Lemon-Star Anise Ice Cream and Caramelized Cocoa Nibs
from Food52
Spring Winter Dessert
- 2.500 Tablespoon Trimoline (Wiki) Explore
- 0.250 Cup Sugar (Wiki) Explore
- 10.500 Ounce \"cœur de guanaja\" chocolate (Wiki) Explore
- 4.000 Brick pastry sheets (Wiki) Explore
- 0.427 Cup Water (Wiki) Explore
- 1.000 Tablespoon Cocoa powder (Wiki) Explore
- 1.500 Cup Cocoa nibs (Wiki) Explore
- 0.562 Cup Sugar (Wiki) Explore
- 2.667 Tablespoon Water (Wiki) Explore
- 0.500 Cup Sugar (Wiki) Explore
- 0.333 Cup Egg yolks (Wiki) Explore
- 0.427 Cup Heavy cream (Wiki) Explore
- 6.000 Star anise pods (Wiki) Explore
- 0.667 Cup Yogurt (Wiki) Explore
- 1.000 Tablespoon Ice cream stabilizer (Wiki) Explore
- 1.000 Cup Milk (Wiki) Explore
- 1.000 Cup Heavy cream (Wiki) Explore
- 8.000 Carambar candies (Wiki) Explore
- 5.000 Lemons (Wiki) Explore
- 0.333 Cup Egg yolks (Wiki) Explore
- 3.000 Tablespoon Sugar (Wiki) Explore