Recipe for creamy chocolate with raspberry ice cream and spherical yogurt

During the grand finale of the MasterChef Christmas special, Anabel Alonso and La Terremoto gave us an incredible final duel. Although in second position, La Terremoto’s proposals conquered the palace of the judges. For example, the dessert: creamy chocolate with raspberry ice cream and spherical yogurt. You have here the step by step to discover this dish which hides a tribute to all the artists of the road.

Recipe for creamy chocolate with raspberry ice cream and spherical yogurtRecipe for creamy chocolate with raspberry ice cream and spherical yogurtdesserts



  • For the caramelized black sesame cream:

  • 100 g of pure black sesame paste

  • 212g ivory white chocolate

  • 6 g fat-soluble black food coloring

  • 125g whole milk

  • 3 sheets of gelatin

  • 250 g very cold 36% cream

  • For the raspberry ice cream:

  • 500g fresh raspberry

  • 50g mineral water

  • 30g lemon juice

  • 50g of sugar

  • 40g of prosorbet

  • For the silver alginate:

  • Alginate bath 1 liter

  • 7 g silver metallic dye

  • For the yoghurt scoop:

  • 200 g Greek yogurt

  • 75g of water

  • 2g of gluconolactate

  • Alginate bath 1 liter

  • Others:

  • sesame donuts

  • wild strawberries

  • Mint leaves

  • peta zetas

  • Flowers

  1. For the caramelized black sesame cream:

  2. Melt the chocolate in a bain-marie, in a 1 L measuring cup.

  3. Hydrate the gelatin sheets in ice water.

  4. Weigh the sesame paste into the chocolate jar and add the coloring.

  5. Heat the milk almost to boiling (do not boil).

  6. Add the gelatin sheets (hydrated and drained) to the milk and dissolve.

  7. Pour the hot milk with the gelatin into the measuring cup (chocolate, paste, colouring), in three times.

  8. Emulsify after each pass in the mixer without adding air.

  9. When it is perfectly emulsified, add the very cold cream all at once.

  10. Emulsify in a blender until smooth.

  11. Pour into a wide-bottomed tupperware and film on the skin.

  12. Cool in the cooling cell for 45′ to crystallize (do not freeze).

  13. Put in a sleeve and let rest in the refrigerator.

  14. For the raspberry ice cream:

  15. Mix the ingredients in an American glass until they are integrated.

  16. Pass through a thin chino and set aside to mount with nitro.

  17. Put 3/4 of the ice in a bowl of nitrogen.

  18. Roll at medium speed, adding liquid nitrogen until you get an ice cream.

  19. If it freezes too much, add the reserved part of the ice cream to the bowl to thaw it and have a good texture.

  20. Serve immediately.

  21. For the silver alginate:

  22. Pour half of the alginate into a large jug, mixing with a mixer without adding air.

  23. Pour the silver coloring and mix with a turmix until it is integrated.

  24. Add the remaining alginate and churn again.

  25. For the yoghurt scoop:

  26. Pour the alginate bath into a wide-bottomed tupperware container.

  27. Fill the 5 ml spherical spoon with a little alginate, make a ball with the yoghurt in the center (to almost fill it) and drop it into the alginate.

  28. Cook for 2 minutes.

  29. Remove the spheres from the bath, wipe them with paper and clean them with water. To book.

  30. For the finish and presentation:

  31. Pour the smooth cream with your sleeve, drawing a line from one end of the plate to the other.

  32. Pass a tab in the center to leave a low “road”, with raised edges.

  33. Arrange four strawberries at four points of the cream.

  34. Place three spheres of yoghurt on three sides of the cream.

  35. Support five mint leaves in five points of the creamy.

  36. Put five sesame rocks in different places of the cream.

  37. Finish with the peta zetas (in three points of the cream) and the ice cream in the center of the plate. Cover the ice cream with flowers.


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