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Recipe Step by Step
Apricot Opalys Sorbet
510g CHOCOLATE OPALYS 33%
170g inverted sugar
70g skim milk powder 0% fat
8g sorbet stabilizer
100g candied apricot cubes
10g kirsch liquor
Heat the water and inverted sugar.
Combine together all powders and stir it at 45°C in the saucepan.
Cook at 85°C and stir in the white chocolate.
Bring it back to 85°C, mix with a hand blender and strain through.
Chill down quickly to 4/5°C within 2 hours.
Allow to mature for 4 to 12 hours at 4/5°C.
Add in the candied apricots.
Mix with a hand blender and churn.
Decor - Apricot coulis
100g apricot purée
30g inverted sugar
Combine all the ingredients cold and set aside in the refrigerator.
Assembly and finishing
Pour the apricot coulis in the freshly churned ice cream and swirl it with a rubber spatula. Store at -20°C.