- A recipe by Thibault MARCHAND
Ingredients
Les Vergers Boiron coconut cream – 1404 g
Les Vergers Boiron lime purée – 156 g
Sugar – 306 g
Dextrose – 69.5 g
Glucose – 108 g
Stabilizer – 19.2 g
Water – 336.5 g
Defrost the purées.
Mix the stabilizer with 10 times its weight in sugar.
Heat the water.
At 25°C, add the remaining sugar, glucose, and dextrose.
At 40°C, add the stabilizer mixed with sugar.
Pasteurize at a temperature between 83 and 85°C for 2
minutes.
Cool the mixture as quickly as possible.
After cooling, add the purées.
Cover the mixture with cling film and leave to mature
in a cool place for 4 to 24 hours.
Blend the mixture before passing it through the ice cream maker.
Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.
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