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Ice Cream and Sorbet
YUZU ICE CREAM BAR
Made with YUZU INSPIRATION
An original recipe by L'École Valrhona. Makes 100 bars.
2 stepsRecipe Step by Step
Step01
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).
Step02
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.