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Recipe Step by Step
Lemon And Vanilla Sorbet
315g water
170g caster sugar
50g atomized glucose
15g 0% fat powdered milk
2g Sorbet stabilizer
240g lemon juice
1 lemon zest
1 vanilla pod
Lime Gel
210g ABSOLU CRISTAL NAPPAGE NEUTRE
55g water
100g Lime juice
Yogurt Mousse
4g gelatin
70g whole milk
3 lemon zests
10g yogurt powder
150g plain yogurt
185g OPALYS 33%
260g liquid whipping cream 35%
Almond Shortbread
85g dry butter 84%
60g icing sugar
20g powdered almonds
1g fine salt
35g whole eggs
40g Strong white bread flour
120g Strong white bread flour
Yogurt Shortbread Clusters
135g PATE D'AMANDE 55% 3
5KG
40g candied citrus peel
325g almond shortbread
190g OPALYS 33%
8g yogurt powder
Yogurt Frosting
2g gelatin
100g Liquid whipping cream 35%
65g ABSOLU CRISTAL NAPPAGE NEUTRE
100g OPALYS 33%
35g plain yogurt
6g yogurt powder
Spray Mix
700g OPALYS 33%
300g BEURRE DE CACAO
2 vanilla pods
1 citrus zest
Assembly and finishing
Fill 32mm diameter spherical molds (Silikomart Ref: SF172) or two half-spheres with 12g of yogurt mousse. Use a piping bag without a nozzle to place about 5g of gel in the center, then freeze. Take out of the mold, then use a toothpick to coat with a fine layer of spray gun mixture.
Ice with the yogurt frosting at approx. 95°F (35°C).
Make a strip of yogurt frosting with a brush and immediately stick on the shortbread clusters.
Put 2 spheres and 2 chocolate disks in place (see photo).
Finish with a few droplets of gel and a scoop of sorbet.Restaurant tips : The shortbread clusters are a good way of using up shortbread offcuts. When you coat them in chocolate, they don’t go spongy.
When used with a stabilizer and a Pacojet, the quenelles of sorbet in this recipe won’t melt as quickly.