Ice Cream Slab with Marc de Jura

10.07.2014 | Foodie Inspirations

With summer and sun upon us, we crave desserts that are both fresh and flavoursome. After a period in the wilderness, the sweet and alcohol-laced treats for which our grandmothers had a soft spot (such as the iconic rum baba) are back in favour, and being revisited by leading chefs. Take the plunge into a small ocean of indulgence with Audrey and Frédéric Platey, owners of L’Épicurien restaurant and creators of a diabolically delicious Ice Cream Slab with Marc du Jura. A chilled dessert with notes of dried fruit and cocoa, perfumed with Marc du Jura.

For 12 individual portions:

Mixture 1:
– 100 g Marc du Jura
– 50 g Jura white wine (of your preference)
– 200 g caster sugar

Mixture 2:
– 7 egg yolks
– 3 egg whites
– 50 g caster sugar
– 1/2 litre whipped cream
– 250 g raisins (pre-marinated in the Marc du Jura for 48 hours)


Mixture 1: make a syrup and heat up to 116°C. Pour onto the yolks, and blend until frothy and cool. Reserve in the fridge.
Mixture 2: whisk the egg whites into peaks, stiffen with 50 g of sugar, and reserve in the fridge. Whip the cream, and blend it with the whites and the sabayon (mixture 1). To perfume the mixture, add a little Marc du Jura to taste. Fill your chosen recipients. and top with the (drained) marinated raisins. Freeze for at least 24 hours. Serve with a red fruit coulis or bitter chocolate sauce, and melt with pleasure…


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