THERESA

Sorbet & ice-cream recipe

For 25 servings

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THERESA
Jean-Christophe Duc

Jean-Christophe Duc

Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
  1. CRANBERRY CREMEUX

    Ingredients

    • Frozen fruit purée, sugar added : Cranberry-Morello cherry - 210g
    • Locust bean gum - 1,5g
    • pectin NH - 3,5g
    • Sugar - 30g
    • Egg yolk - 30g
    • Butter - 50g

    Heat the purée to 40°C, mix powders with egg yolks, dilute with the purée.
    Cook until thick.
    Remove from heat and at 35°C, add butter and blend well.
    Fill the molds and freeze.

    In this step

  2. PISTACHIO DACQUOIS

    Ingredients

    • Icing sugar - 165g
    • Almond powder - 115g
    • Chopped pistachios - 45g
    • Egg white - 210g
    • Sugar - 60g

    Mix the egg whites with sugar.
    Mix all powders together.
    Mix gently and pipe over a baking paper of the desired size.
    Sprinkle with icing sugar and bake at 180°C for 25 min. (vent open).

  3. 100% LEMON MOUSSE

    Ingredients

    • Frozen fruit purée 100% : Lemon - 125g
    • Cream 30% fat - 500g
    • Gelatine 200 bloom (powder) - 5g
    • White chocolate - 150g

    Heat the cream with the purée.
    Rehydrate the gelatin with 5 times its weight in cold water;
    Mix with chocolate and blend.
    Set aside in the fridge, overnight preferently.
    Mix with a mix like a chantilly and assemble your entremets- individual cakes.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  4. GLAZE

    Ingredients

    • Frozen fruit purée 100% : Lemon - 125g
    • Cream 30% fat - 125g
    • Sugar - 10g
    • Starch - 15g
    • Gelatin 200 bloom - 6g
    • Condensed milk (not sweet) - 85g
    • White chocolate - 50g
    • topping mirror - 150g

    Mix one third of the cream with starch and sugar.
    Heat purée, the remaining cream and the glaze.
    Dissolve with the starch-cream mixture and cook until it thickens.
    Add the gelatin mass and white chocolate, blend while adding the evaporated milk.
    Set aside in the fridge and use at 25-30°C.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  5. BASIL CREAM CHEESE LEMON ICE CREAM

    Ingredients

    • Frozen fruit purée 100% : Lemon - 250g
    • Cream cheese (40% fat) - 415g
    • Whole milk - 135g
    • Milk powder 0% - 39g
    • Sugar - 110g
    • Dextrose - 25g
    • Inverted sugar - 25g
    • Stabilizer - 1g
    • Basil - 6

    Mix milk powder with milk, heat.
    At 40°C, add the mixed powders and invert sugar.
    Cook to 82°C
    Cool down and at 4°C, add the cream cheese, basil leaves and the purée.
    Blend well before churning, freeze and set aside at the right temperature before serving.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  6. INSERT CRANBERRY

    Ingredients

    • Frozen fruit purée, sugar added : Cranberry-Morello cherry - 350g
    • pectin NH - 9g
    • Sugar - 35g
    • Gelatin (powder) - 9g

    Heat the purée.
    At 40°C, add the pectin and mix with sugar.
    Simmer and take it off the heat before adding the gelatin mass.
    Pour into the chosen shapes.
    Store in the freezer at -12/-13°C.

    In this step

  7. FRUIT PALETS

    Ingredients

    • Frozen fruit purée 100% : Lemon - 300g
    • Agar agar - 6g
    • Sugar - 35g

    Heat the purée.
    Add the agar-agar and boil for 30 sec.
    Pour into a flat and stainless steel baking sheet
    or into a frame in order to cut thicker shapes.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées

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