Ice to meet you
“Arriving at the final stage in the process, it is time to refresh yourself and enjoy an ice cream dipped in chocolate with a salted caramel centre. The chocolate is used in two applications: incorporated in the ice cream and as coating of the ice cream. Demonstrating once again the amazing possibilities of this fantastic ingredient.”
- Level:
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Medium
Dark Chocolate Ice
Ingredients: Dark Chocolate Ice
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55 gdextrose
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4 gneutro 5
Preparation: Dark Chocolate Ice
Mix together.
Ingredients: Dark Chocolate Ice
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732 g3.6% full cream milk
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131 gcaster sugar
Preparation: Dark Chocolate Ice
Pour together in pasteurisor and mix with previous mixture. Heat to 75°C.
Pour in ice bath and take out at -11°C.
Caramel Centre
Ingredients: Caramel Centre
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179 gcaster sugar
Preparation: Caramel Centre
Caramelise.
Ingredients: Caramel Centre
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16 gglucose syrup DE 60
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98 g35% cream
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Q.S.vanilla
Preparation: Caramel Centre
Boil syrup and add to previous mixture with cream and vanilla.
Remove from heat.
Ingredients: Caramel Centre
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6 ggelatin mass
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32 gfresh butter
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1 gsalt
Preparation: Caramel Centre
Add to previous mixture and emulsify.
Mould and freeze.
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