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Recipe Step by Step
Vanilla Lemon Sorbet
50g atomized glucose
15g 0% powdered milk
2g sorbet stabilizer
240g yellow lemon juice
1ea zest of lemon
1ea vanilla bean
Heat the water to 40 ° C (104°F), add the sugar, the atomized glucose, the milk powder and the stabilizer previously mixed together. Bring to 85 ° C (185°F).
Add lemon juice, zest and vanilla pod. Cool the mix quickly to 4 ° C (39.2°F) and let it mature for 12 hours in the refrigerator. Chinese, mix and turbinate.
210g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
100g lime juice
Mix all the elements together and keep cool.
70g whole milk
3ea zest of lemon
10g yoghurt powder
150g plain yoghurt
185g 8118 (OPALYS 33% FEVE 3KG)
260g whipping cream
Heat the milk and infuse the zests for about 10 minutes. Chinese, adjust the weight of milk if necessary and add the gelatin previously rehydrated.
Make an emulsion by gradually pouring the hot milk over the melted OPALYS 33%. Mix using an immersion blender to complete the emulsion.
Add the yoghurt and yoghurt powder and mix again. When the mixture is at 28/30 ° C (82-86°F), stir in the fluffy whipped cream. Pour immediately and then freeze.
85g european butter
60g Confectioner's sugar
20g almond flour
35g whole eggs
40g flour T55
120g flour T55
Mix the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture.
Once the mixture is well incorporated, quickly add the remaining flour.
Store in the refrigerator or spread out immediately. Bake at 150°C (300°F).
135g 9015 (PRALINE AMANDE 70% FRUITE 5KG)
40g candied lemon peel
325g almond shortbread
190g 8118 (OPALYS 33% FEVE 3KG)
8g yogurt powder
Cut ALMOND PRALINÉ and candied lemon peel into small cubes. Crush the cooked Shortbread. Mix together with tempered chocolate and yoghurt powder. Set aside.
100g whipping cream
65g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
110g 8118 (OPALYS 33% FEVE 3KG)
35g natural yoghurt
6g yogurt powder
Heat the whipping cream separately with the rehydrated gelatin and the ABSOLU CRISTAL GLAZE. Pour the cream over the melted OPALYS 33% and start an emulsion. Finish by pouring the topping at 70 ° C (158°F)
Add yogurt and yoghurt powder. Mix in order to perfect the emulsion and make the mixture smooth, shiny and bubble-free. Use between 30 and 35 ° C (86-95°F).
700g 8118 (OPALYS 33% FEVE 3KG)
300g cocoa butter
2ea vanilla pods
1ea zest of lemon
Melt the OPALYS 33% and cocoa butter. Add the pods and zest. Chinese before use.
Assembly and finishing
Fill spherical molds of 32mm diameter with 12g of Yogurt Mousse. Using a piping bag without a nozzle, insert 5g of gel in the center and freeze. Unmold and using a toothpick, coat with a thin layer of the Spray glaze. Then glaze with the Yogurt frosting at 35°C (95°F).Make a Yogurt frosting strip with a brush, immedialty place Yogurt Pépites. Place on it 2 spheres with 2 chocolate discs on the top. Finish with a few drops of gel and a ball of Sorbet. Restaurant tip : Using Shortbread Pépites covered with chocolate allows you to use your Biscuits in different way and it is protected from moisture.