Parmesan mixed berry ice-cream sandwich
Sorbet & ice-cream recipe
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Parmesan Crumble
Ingredients
- Parmesan - 200g
- Flour T55 - 200g
- Almond powder - 200g
- Butter - 320g
- Sucrose - 80g
- Maldon salt - 3g
- Cocoa butter - as needed
Mix all the ingredients ”sablage”.
Chill and rest.
Bake 150°C for about 20min.
Dust with Mycryo while hot.
Reserve in dry container.
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Strawberry sorbet 60% Fruit
Ingredients
- Frozen fruit purée 100%: Strawberry - 1000g
- Water - 235g
- Invert sugar - 35g
- Glucose powder DE 40 - 70g
- trehalose - 50g
- Stabilizer - 3g
- Sucrose - 275g
Warm puree to 40°C.
Add dry solids + stabilizer.
Pasturize to 85°C.
Cool down add purée.
Mature 6 hours-12hours.
Extract between -6 to -7°C.
In this step
Frozen fruit purées -
Greek Yogurt Gelato
Ingredients
- Milk - 256g
- skim milk (powder) - 45,5g
- Dextrose - 167g
- Glucose powder DE 40 - 76g
- Stabilizer - 4,5g
- cream 35% - 64g
- Sucrose - 91g
- Sea salt - 3g
- Greek yogurt - 760g
Gelato base procedure.
Homogenize with Yogurt when cold and matured.
Add lemon juice at 0°C in machine.
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Fruit Swirl
Ingredients
- Frozen fruits IQF : Red fruits - 450g
Marinade Trehalose with IQF red fruits.
Blend into yogurt gelato base prepared at the previous step.
Service temperature: 16 / 17°C.
In this step
Frozen whole fruit and pieces IQF
