Vanilla Almond Shortbread
Ingrédients
Butter – 300g
Vanilla sugar – 10g
Powdered sugar – 125g
Egg yolks – 100g
Almond flour – 70g
Pastry flour – 490g
1. Blend butter, vanilla sugar and powdered sugar without aeriation.
2. Add yolks, mix to incorporate.
3. Add almond flour and flour. Mix short.
4. Chill for 30 minutes.
5. Roll and cut to size and shape.
6. Bake at 160°C/320°F about 14 minutes.
Bittersweet Chocolate Ice Cream
Ingrédients
80% Whey protein – 10g
0% milk powder – 70g
Sugar – 55g
Ice cream stabilizer – 4g
Egg yolks – 20g
Invert sugar – 141g
Guittard 64% cacao L’Étoile du Nord – 180g
1. Mix stabilizer with sugar. 2. Heat remaining ingredients except chocolate to 40°C/104°F.
3. Rain in stabilizer mix.
4. At 60°C/140°F add chocolate.
5. Bring to 85°C/185°F.
6. Cool rapidly.
7. After 4-12 hours immersion blend and process in a batch freezer.
Morello Cherry Sorbet
Ingrédients
Frozen puree Morello Cherry – 500g
Water – 337g
Glucose powder – 45g
Sorbet stabilizer – 4.5g
Invert sugar – 18g
Sugar – 94g
1. Mix stabilizer with 25% of sugar.
2. Heat water, glucose powder, remaining sugar and invert sugar to 40°C/104°F.
3. Rain in stabilizer mix.
4. Cook to 85°C/185°F.
5. Rapidly cool, chill syrup for 4-12 hours.
6. Immersion blend purée into syrup.
7. Process in batch freezer.
Bittersweet Chocolate Dip
Ingrédients
Guittard 64% cacao L’Étoile du Nord – 350g
Cocoa butter – 650g
1. Heat chocolate and cocoa butter to 50°C/97°F.
2. Cool to 36°C/97°F.
1. Mold and unmold cherry sorbet into desired shape.
2. Pipe chocolate ice cream into mold and press vanilla insert into mold.
3. Strike mold clean and blast freeze.
4. Unmold ice cream and sandwich with 2 cookies.
5. Dip 1/2 way at -23°C/-10°F.
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