You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Ice Cream and Sorbet
DALMATIAN COUPELLE
Made with Organic Bourbon Vanilla Extract
An original recipe by:
L’École Valrhona
MAKES 80 PIECES
Recipe Step by Step
Step01
ICE CREAM WITH NOROHY VANILLA EXTRACT
1100g Whole milk
62g 1% fat dry milk
280g Sugar
120g Glucose powder DE 33
400g Heavy cream 36%
6.7 g Natur Emul
1.85g Guar Gum
1.85g Carob Gum
40g NOROHY Vanilla Extract
Take approx. 10% of the sugar and mix it with the Natur Emul, Guar gum, and Carob gum.
Heat the milk to 75°F (25°C), then add in the powdered milk and vanilla extract.
At 85°F (30°C), add the sugars. Once the mixture has reached 95°F (35°C), add the cream.
At 115°F (45°C), add in the sugar mixed with the stabilizer and the vanilla extract.
Pasteurize at 185°F (85°C), mix and quickly cool to 40°F (4°C).
Leave to sit for at least 12 hours at 40°F (4°C).
Strain, mix using an immersion blender and churn.
Step02
CEREAL SHORTCRUST PASTRY
130g Blanched almond flour
130g Crispy wheat flake cereal
65g Oats
25g Walnuts
25g Pumpkin seeds
13g Hemp seeds
13g Flax seeds
250g European-style butter
100g Pastry flour
100g Rye flour
160g Brown sugar
75g Plain yogurt
In a food processor, roughly mix together the almond flour, crispy wheat flake cereal, oats, walnuts and seeds.
Mix all the ingredients together.
Step03
FIG COMPOTE
2400g Fig
190g Sugar
70g Olive oil
Finely dice the figs.Cook half the figs with the sugar and olive oil.
Set this mixture aside and add in the rest of the figs.
Step04
VANILLA EXTRACT CHANTILLY
1400gHeavy cream 36%
110g Sugar
30g NOROHY Vanilla Extract
Beat together the chilled cream, vanilla extract
and sugar.
Store in the refrigerator.
Step05
COUPELLE
40g Dill
80g Absolu Cristal Neutral Glaze
500g Fig
←
Assembly and finishing
PREPARATION
Prepare the ice cream, shortcrust pastry, sliced figs,
fig compote and chantilly.
Roll out the shortcrust pastry to a thickness of 2mm.
Leave to cool, then cut out disks with a diameter of 7cm.
Place these onto the back of an approx. 7.5cm-diameter
silicone mold.
Bake at 300°F (150°C) for 12 minutes.
Churn the ice cream.
PLATING
Place approx. 30g of compote in the shortcrust cups.
Put a scoop of ice cream on top. Use a piping bag with an
18mm nozzle to pipe out a large dab of chantilly cream.
Using an immersion blender, mix the Absolu Cristal with
half its weight of fig compote.
Finish off by adding the fig Absolu droplets, some sprigs
of dill and some thin fig slices.