Recipe of the month

BE HAPPY ICE CREAM CAKE

Recipe calculated for 3 units.

ALMOND FINANCIER

Recipe calculated for 1 kg.

• Butter 82% 240 g
• Egg whites 240 g
• Icing sugar 108 g
• Blanched almond powder 108 g
• Caster sugar 168 g
• Invert sugar (Louis François) 19.2 g
• Flour T45 96 g
• Salt, fine 0.2 g
• Rapeseed oil 20.4 g

Cook butter to a beurre noisette (brown butter) before cooling at room temperature. Mix whites with remaining ingredients before adding beurre noisette. Pour into a frame and bake at 170°C.

FROZEN MANGO JELLY

Recipe calculated for 650 g.

• Mango puree 100% (Vergers Boiron) 537.2 g
• Dextrose (Louis François) 67.1 g
• Glucose powder DE40 (Louis François) 40.3 g
• Pectine 325NH95 (Louis François) 5.4 g

Mix pectin with sugars. Pour powders onto puree, boil and pour.

PINEAPPLE-MINT 60% SORBET (FULL FRUIT)

Recipe calculated for 650 g.

• Water 124 g
• Sorbet stabiliser 2.6 g
• Saccarose 62.3 g
• Glucose powder DE40 12.8 g
• Dextrose 25.7 g
• Maltodextrine DE16 (Louis François) 28.9 g
• Fresh mint 8.3 g
• Pineapple puree 100% (Vergers Boiron) 385.4 g

Heat water to 50°C and add stabiliser mixed with sugars. Pasteurise at 85°C and cool to 4°C. Blend with fresh mint and refrigerate to mature for 4 hours. Add puree, blend and churn. Set aside at -20°C.

HONEY ICE CREAM

Recipe calculated for 2 kg.

• Full cream milk 936.3 g
• Cream 35% fat 531.9 g
• Milk powder 0% fat (Louis François) 114.3 g
• Honey 241.8 g
• Glucose powder DE40 (Louis François) 44 g
• Inulin (Louis François) 120.9 g
• Ice cream stabiliser 11 g

Mix stabiliser with inulin. Add milk powder to milk and cream before heating to 30°C. Add sugars and other powders. At 45°C add previous stabiliser and inulin before pasteurizing at 85°C. Blend and refrigerate at 4°C for 12 hours. Blend again, churn and freeze at -20°.

WHITE CHOCOLATE SPRAY MIXTURE

Recipe calculated for 1 kg.

• White chocolate 700 g
• Cocoa butter 250 g
• Sunflower oil 50 g

Melt ingredients together to 40-45°C and strain before spraying.

MANGO COULIS

Recipe calculated for 482 g.

• Mango puree 100% (Vergers Boiron) 400 g
• Glucose powder DE40 (Louis François) 80 g
• Xanthan gum (Louis François) 2 g

Blend ingredients together.