Popsicle 100% fruit coating
Sorbet & ice-cream recipeYou can't see this video ...
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Chocolate / Mango
Ingredients
- Frozen fruit purée 100% : Mango
- Chocolate ice cream
- Mango nitro dots
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Coco / Vanilla / Raspberry/ Strawberry
Ingredients
- Frozen fruit purée 100%: Strawberry
- Coconut and vanilla ice cream
- Crushed raspberry
Mix both ice creams with dots or crushed raspberry
Fill the molds
Freeze at -40°C
Unmold
Freeze in liquid nitrogen for 7 seconds
Immerse the fruit purée for 5 seconds
Freeze again in nitrogen
Make a dot with strawberry coulis on the popsicle
Press a nitrogen-frozen stamp on it
Keep at -18°C
In this step
Frozen fruit purées