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RASPBERRY INSPIRATION ICE CREAM BAR
Made with RASPBERRY INSPIRATION
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
1800g RASPBERRY INSPIRATION
360g Grape seed oil
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.