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Recipe Step by Step
P125 Coeur De Guanaja Milk Ice-Cream
1280g whole milk
12g whipping cream 35% fat
72g fat-free skim milk powder
88g caster sugar
100g atomized glucose
80g invert sugar
8g combined stabilizer
360g P125 COEUR DE GUANAJA
Carefully weigh out all the ingredients and mix the stabilizer with around 10% of the sugar. Pour the milk into a saucepan and heat. At 25°C, add the skim milk powder At 30°C, add the sugars and glucose At 40°C, add the fats. In this case, the cream. At 45°C, finish with the stabilizer/sugar mixture. Pour a little of the hot liquid onto the partially melted couverture and stir in the center until glossy and elastic. Continue gradually adding the liquid. Blend. Pasteurize at 85°C for two minutes and then chill rapidly to 4°C. Stir the mixture if possible to break down a maximum of fat. Leave to rest for a minimum of 12 hours. Blend and churn at between -6°C and -10°C. Store in the freezer at -18°C.
P125 Coeur De Guanaja Chocolate Sauce For Ice-Cream Marbling
720g ABSOLU CRISTAL NAPPAGE NEUTRE
240g P125 COEUR DE GUANAJA
Bring the ABSOLU CRISTAL neutral glaze to the boil with the water. Slowly pour the hot liquid onto the melted chocolate and stir in the center with a rubber spatula until glossy and elastic. Take care to preserve this texture.