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Recipe Step by Step
P125 Cœur de Guanaja fudgesicle
2.5kg whole milk
83g skim milk powder
278g cream 35 % fat
140g candied orange cubes
400g P125 CŒUR DE GUANAJA
107g atomised glucose
20g combined stabiliser
Combine all dry ingredients in a clean and dry mixing bowl.
Crush the orange cubes to a paste with the milk.
Pour all liquid ingredients in a saucepan and start to heat.
At 45°C, whisk in the powders.
Stir in the melted chocolate concentrate.
Pasteurise to 85/90°C and mix with a hand blender.
Chill down quickly to 4°C. Allow to mature for 12 hours at 4°C.
Mix with a hand blender, churn and pack in moulds.
Decorate with the orange sauce and store at -18/-20°C.
Serve at -12/-13°C
Decor - Orange sauce
Heat the Grand Marnier with the Absolu Cristal Neutral Glaze until melted. Stir in the candied orange cubes and bring it to 60°C.
Pour in the melted chocolate concentrate and emulsify well to a smooth texture. Set aside at 6/8°C. If the sauce happens to harden, warm it slightly in a microwave for a few seconds.
Use the sauce to marble the ice cream and decorate.