Couoelle photo dessert
Ice Cream and Sorbet

DALMATIAN COUPELLE

Made with Organic Bourbon Vanilla Extract

An original recipe by:
L’École Valrhona

5 steps

MAKES 80 PIECES

Recipe Step by Step

01

ICE CREAM WITH NOROHY VANILLA EXTRACT

1100g  Whole milk
62g  1% fat dry milk
280g  Sugar 
120g  Glucose powder DE 33
400g  Heavy cream 36%
6.7 g  Natur Emul
1.85g   Guar Gum
1.85g  Carob Gum
40g  NOROHY Vanilla Extract

Take approx. 10% of the sugar and mix it with the Natur Emul, Guar gum, and Carob gum.
Heat the milk to 75°F (25°C), then add in the powdered milk and vanilla extract.
At 85°F (30°C), add the sugars. Once the mixture has reached 95°F (35°C), add the cream. 
At 115°F (45°C), add in the sugar mixed with the stabilizer and the vanilla extract.
Pasteurize at 185°F (85°C), mix and quickly cool to 40°F (4°C).
Leave to sit for at least 12 hours at 40°F (4°C).
Strain, mix using an immersion blender and churn.

02

CEREAL SHORTCRUST PASTRY

130g  Blanched almond flour
130g  Crispy wheat flake cereal
65g  Oats
25g  Walnuts
25g  Pumpkin seeds
13g  Hemp seeds
13g  Flax seeds
250g  European-style butter 
100g  Pastry flour
100g  Rye flour
160g  Brown sugar
75g  Plain yogurt

In a food processor, roughly mix together the almond  flour, crispy wheat flake cereal, oats, walnuts and seeds.
Mix all the ingredients together.

03

FIG COMPOTE

2400g  Fig 
190g  Sugar 
70g  Olive oil

Finely dice the figs.Cook half the figs with the sugar and olive oil.
Set this mixture aside and add in the rest of the figs.

04

VANILLA EXTRACT CHANTILLY

1400gHeavy cream 36%
110g  Sugar
30g  NOROHY Vanilla Extract

Beat together the chilled cream, vanilla extract 
and sugar.

Store in the refrigerator. 

05

COUPELLE

40g  Dill
80g  Absolu Cristal Neutral Glaze
500g  Fig 

Assembly and finishing

Couoelle photo dessert

PREPARATION

Prepare the ice cream, shortcrust pastry, sliced figs, 
fig compote and chantilly.
Roll out the shortcrust pastry to a thickness of 2mm. 
Leave to cool, then cut out disks with a diameter of 7cm.
Place these onto the back of an approx. 7.5cm-diameter 
silicone mold.
Bake at 300°F (150°C) for 12 minutes.
Churn the ice cream.

PLATING
Place approx. 30g of compote in the shortcrust cups. 
Put a scoop of ice cream on top. Use a piping bag with an 
18mm nozzle to pipe out a large dab of chantilly cream. 
Using an immersion blender, mix the Absolu Cristal with 
half its weight of fig compote.
Finish off by adding the fig Absolu droplets, some sprigs 
of dill and some thin fig slices.