Illanka Intense Ice Cream Cup

Combine the stabilizer with 10% of the sugar. Set aside. Heat the oat milk in a saucepan. At 77°F (25°C), add the inulin. At 86°F (30°C), add the invert sugar, glucose, and sugar. At 104°F (40°C), add the coconut oil. At 45°C (113°F), add the stabilizer and sugar mixture. At 140°F (60°C), in 3 additions, add the hot liquid to the couverture, stirring to emulsify. Pasteurize at 85°C (185°F) for two minutes before rapidly chilling to 39°F (4°C). Homogenize. Chill for 12 hours at 39°F (4°C). Blend and churn between 21°F (-6°C) and 50°F (-10°C). Blast freeze at -22°F (-30°C). Store at -0.4°F (-18°C).

Heat the oat milk to 77˚F (25°C). Add the glucose and Natur Emul and heat to 185˚F (85°C). Melt the coconut oil and mix with the melted ILLANKA 63% couverture. Pour the hot liquid in 4 additions over the melted couverture and stir to form an emulsion. Blend with an immersion blender to perfect the emulsion. Let set in refrigerator overnight.

Heat the coconut purée in the microwave. In a pot, heat the glucose and slowly add the sugar to create a dry caramel. Cook to medium amber, remove from the heat and add the hot coconut purée. Return to the heat and cook over medium heat until all the sugar is melted. Cool slightly before adding the PASSION FRUIT INSPIRATION. Immersion blend until smooth. Use warm or chill until ready to use.

Combine the dry ingredients. Melt the coconut oil and add the warm water. Pour the coconut oil and water into the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix until the mixture forms small pieces. Stop mixing. Set aside in the refrigerator or freezer until ready for baking. To bake, spread the streusel evenly on a baking sheet, and bake at 302-320°F (150-160°C) until golden brown.

After the streusel is baked and cooled, process it into a course, ground texture. Mix it with the melted ALMOND INSPIRATION. Use immediately or let set at room temperature.

Soak the gelatin in 5 times its weight of cold water. Make a syrup with the water and sugar, bringing it to a boil. Stir in the lime juice and orange juice and gelatin. Bring back to a boil. Add the citric acid and blend with an immersion blender. Store overnight in the refrigerator until set. Whip the set syrup in a stand mixer fitted with the whisk attachment for around 40-45 minutes until it reaches the texture of a foamy mousse.