Ice Cream and Sorbet


An original recipe by Rémi Poisson Makes 48 desserts

6 steps

Recipe Step by Step



400g egg whites
575g sugar
225g grated coconut

Make a Swiss meringue mixture, then, once it has cooled, sift in the coconut.

Cut out some 4.5 x 21cm pieces of guitar sheets and spread the meringue mixture onto each one.

Place each strip into a 6cm stainless steel ring.

Leave in a dehydrator at 115°F (45°C) for a minimum of 12 hours, then turn out the tubes.

Leave the tubes in the dehydrator or a sealed container until you are ready to plate up your desserts.



190g milk
3 ea vanilla beans
10g glucose
4g powdered gelatin (220 bloom)
20g water for gelatin
350g OPALYS 33%
380g heavy cream 36%

Bring the milk to a boil with the scored vanilla beans. Infuse for about 2 hours, then strain the liquid and add more milk to adjust the weight.

Heat the infused milk with the glucose. Add the rehydrated gelatin.

Slowly combine with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion.

Add the cold cream.

Mix again. Leave to set in the refrigerator, preferably overnight.



80g blanched almond flour
80g grated coconut
70g pastry flour
155g confectioner’s sugar
100g egg whites
35g heavy cream 36%
310g egg whites
170g sugar

Mix the dry ingredients with the smaller portion of unbeaten egg whites and cream.

Beat the other portion of egg whites.

Once the egg whites are stiff, incorporate them into the first mixture.

Bake on a silicone-coated mat at 340-375°F (170-190°C).



740g raspberry purée
125g glucose
125g sugar
12g pectin NH

Heat the purée and glucose to 105°F (40°C).

Mix the sugar with the pectin NH then add it to the heated purée.

Bring to a boil and store in the refrigerator.

Put your confit in a piping bag so you are ready to assemble your dessert.



60g water
725g lychee purée
50g raspberry purée
45g sugar
60g glucose
40g dextrose
20g inulin
4g ice cream stabilizer

Combine the stabilizer with 10% of the sugar. Set aside.

Heat the water with half the lychee purée.

At 85°F (30°C), add the sugar, glucose powder, dextrose and inulin. At 115°F (45°C), incorporate the stabilizer mixture.

Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).

Combine the syrup and remaining fruit purées, then finish off using an immersion blender. Leave the mixture to set for at least 4 hours.

Mix using an immersion blender and churn between 15-20°F (-6°C to -10°C). Store in the freezer at 0°F (-18°C).



990g coconut purée
8 ea vanilla beans
70g sugar
4g pectin X58
125g Malibu liqueur

Heat together the coconut purée and the vanilla beans.

At 120°F (50°C), add the sugar and pectin.

Bring to a boil. Leave to cool and add the liqueur.Mix and store in the refrigerator overnight.

Before you use the foam, mix again using an immersion blender, place in a siphon and refrigerate until you are ready to plate up.

Assembly and finishing

As needed - Fresh lychees

Dice the fresh lychees and set aside.

Use a 3cm round cutter to cut the Coconut Sponge into pieces, and store in the refrigerator.

Prepare the scoops of Sorbet and store in the freezer.

Make some thin lines of tempered Nyangbo 68% and leave to set.

Use a small scoop to prepare some balls of Lychee and Raspberry Sorbet and store in the freezer.


Place the Meringue tube in the center of the plate.

Put 20g of Namelaka in its base, followed by a disk of Coconut Sponge.

Add 15g of Confit and 15g of diced lychee.

Put a scoop of Sorbet in place along with 25g of Coconut Foam, and use some chocolate “branches” for decoration (See photo).