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Ice Cream and Sorbet
RASPBERRY INSPIRATION ICE CREAM BAR
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
An original recipe by L’École ValrhonaMakes 100 bars2 steps
Recipe Step by Step
2100g Mineral water
525g POWDERED GLUCOSE
105g Inverted sugar
6g Carob gum
6g Guar gum
2630g Coconut purée
Heat the water. Once it is at 30°C (85°F), add the sugars (sugar, atomized glucose, and inverted sugar). At 45°C (115°F), add the stabilizers mixed with about 10% of sugar. Pasteurize at 85°C (185°F) for 2 minutes then quickly cool the mixture to 4°C (40°F). Mix the syrup and fruit pulp first by hand and then in an electric mixer. Leave the mixture to sit for at least 4 hours. Mix in an electric mixer and churn at between -6°C to -10°C (15-20°F). Store in the freezer at -18°C (0°F).
1800g RASPBERRY INSPIRATION
360g Grape seed oil
Mix the melted couverture with the oil. Use at 30-35°C (85-95°F).
Assembly and finishing
Prepare the sorbet.Fill the molds, smooth the sorbet and freeze.Turn out the sorbets and dip them in the frosting mix at approximately 90°F (32°C). Sprinkle them with a pre-prepared mixture of grated coconut and silver sparkling powder (product ref. 13922).Store at a temperature of 65°F (-18°C).Serve at 5°F (-14°C).You can create a marble effect in the bars’ middles using strawberry, passionfruit, yuzu or raspberry sorbet.