Glace Kalingo Marbrée Praliné Passion

Take a small amount of sugar and mix with the combined stabilizer. Heat the milk and the powdered milk. When the mixture reaches 30°C, gradually add the sugars. At 35°C, add the cream. At 45°C, add the sugar/stabilizer mixture. At 60°C, pour part of the liquid onto the melted chocolate couverture and make an emulsion. Pasteurize in a machine or in a pan at 85°C. Process and then chill rapidly to 4°C. Leave to rest for a minimum of 12 hours at 4°C. Churn, pour into a container and store at -18°C.

Use a free-standing mixer with a paddle attachment to emulsify the praliné, gradually adding a small quantity of warmed passion fruit pulp. The mixture will separate initially. Add the remaining pulp to create a glossy mixture with a certain elasticity, signifying a successful emulsion. Meanwhile, heat the whites, sugar and invert sugar in a bain-marie at 55/60°C to create a Swiss meringue, and whip until cooled. Fold a little meringue into the praliné/passion fruit pulp mixture to let it down a little. Finish by using a rubber spatula to fold in the remaining meringue, whipped cream and Crunchy Caramélia Pearls. Pour into a mold and blast freeze.

Process all the ingredients cold and set aside in the refrigerator.