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Recipe Step by Step
Lemon And Vanilla Sorbet
420g caster sugar
120g atomized glucose
42g 0% fat powdered milk
6g Sorbet stabilizer
610g lemon juice
1 lemon zest
1 vanilla pod
190g dry butter 84%
140g icing sugar
50g powdered almonds
3g fine salt
80g whole eggs
95g Strong white bread flour
275g Strong white bread flour
260g whole milk
12 lemon zests
50g yogurt powder
560g plain yogurt
655g IVOIRE 35%
980g liquid whipping cream 35%
100g liquid whipping cream 35%
65g ABSOLU CRISTAL NAPPAGE NEUTRE
105g IVOIRE 35%
35g plain yogurt
6g yogurt powder
170g ABSOLU CRISTAL NAPPAGE NEUTRE
85g lime juice
Absolu Glaze Spray
1000g ABSOLU CRISTAL NAPPAGE NEUTRE
Assembly and finishing
Roll the shortbread out to a thickness of approx. 2.5mm. Place in a 40x60cm frame.
Bake at 300°F (150°C) for approx. 16 minutes.
Spread out 800g of CRUNCHY ALMOND/HAZELNUT 50% PRALINE.
Simultaneously churn and freeze the mixture (for example in an ice cream maker) then freeze.
Make then pour out 2500g of mousse. Freeze.
Take out of the frame then use a piping bag without a nozzle to make irregular curving lines of yogurt frosting.
Cut into bars of 2.5x14cm.
Using a spray gun, spray on Absolu Cristal neutral glaze.
On the plate, make three lines of yogurt frosting and two droplets of gel.
Place the bar on the plate and decorate with chocolate (OPTIONAL).
Finish with a few OPALYS CRUNCHY PEARLS and a quenelle of sorbet.Banquet tips : Prepare your sorbet quenelles beforehand and place them on cling film stretched tight over a plate. This will stop them melting.
To give the dessert a bit of zing, add some lime gel.
To add shine and stop the dessert from drying out, spray on some glaze.