Ice Cream and Sorbet

YUZU ICE CREAM BAR

An original recipe by L'École Valrhona. Makes 100 bars. 

2 steps

Recipe Step by Step

COCONUT SORBET

2100g MINERAL WATER
420g SUGAR
525g POWDERED GLUCOSE
105g INVERT SUGAR
6g carob gum
6g guar gum
2630g Coconut purée

Heat the water. Once it is at 30°C (85°F), add the sugars (sugar, atomized glucose, and inverted sugar). At 45°C (115°F), add the stabilizers mixed with about 10% of sugar. Pasteurize at 85°C (185°F) for 2 minutes then quickly cool the mixture to 4°C (40°F). Mix the syrup and fruit pulp first by hand and then in an electric mixer. Leave the mixture to sit for at least 4 hours. Mix in an electric mixer and churn at between -6°C to -10°C (15-20°F). Store in the freezer at -18°C (0°F).

Inspiration frosting

1200g YUZU INSPIRATION
360g grape seed oil

Mix the melted couverture with the oil. Use at 30-35°C (85-95°F).

Assembly and finishing

Prepare the sorbet.Fill the molds, smooth the sorbet and freeze.Turn out the sorbets and dip them in the frosting mix at approximately 90°F (32°C). Sprinkle them with a pre-prepared mixture of grated coconut and silver sparkling powder (product ref. 13922).Store at a temperature of 65°F (-18°C).Serve at 5°F (-14°C).You can create a marble effect in the bars’ middles yuzu sorbet.

Discover more recipes

Ice Cream and Sorbet

Marbled Tropical Dulcey Ice Cream Bars

Made with BLOND DULCEY 35%

4 steps

Ice Cream and Sorbet

Apricot Opalys Sorbet

Made with Opalys 33%

2 steps

Ice Cream and Sorbet

NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES

Made with NOROHY Madagascar Vanilla Beans 125g

4 steps