Dairy Free, Gluten Free, Ice Cream and Sorbet

Made with: ILLANKA 63%

Steps: 6

Original Dairy-Free and Gluten-Free recipe by L'École Valrhona Executive Pastry Chef Philippe Givre. Makes 20 cups. 

Recipe steps


  • 1180goat milk (gluten free)
  • 44gcoconut oil
  • 122gSOSA Inulin
  • 96gsugar
  • 120gpowdered glucose
  • 40ginvert sugar
  • 8gdairy free sorbet stabilizer
  • 390gILLANKA 63%
  1. Combine the stabilizer with 10% of the sugar. Set aside. Heat the oat milk in a saucepan. At 77°F (25°C), add the inulin. At 86°F (30°C), add the invert sugar, glucose, and sugar. At 104°F (40°C), add the coconut oil. At 45°C (113°F), add the stabilizer and sugar mixture. At 140°F (60°C), in 3 additions, add the hot liquid to the couverture, stirring to emulsify. Pasteurize at 85°C (185°F) for two minutes before rapidly chilling to 39°F (4°C). Homogenize. Chill for 12 hours at 39°F (4°C). Blend and churn between 21°F (-6°C) and 50°F (-10°C). Blast freeze at -22°F (-30°C). Store at -0.4°F (-18°C).

Illanka chocolate crémeux

  • 185goat milk (gluten free)
  • 25gpowdered glucose
  • 3.5gSOSA Natur Emul
  • 125gILLANKA 63%
  • 25gcoconut oil
  1. Heat the oat milk to 77˚F (25°C). Add the glucose and Natur Emul and heat to 185˚F (85°C). Melt the coconut oil and mix with the melted ILLANKA 63% couverture. Pour the hot liquid in 4 additions over the melted couverture and stir to form an emulsion. Blend with an immersion blender to perfect the emulsion. Let set in refrigerator overnight.


  • 100gsugar
  • 80gglucose
  • 175gcoconut purée
  • 55gILLANKA 63%
  1. Heat the coconut purée in the microwave. In a pot, heat the glucose and slowly add the sugar to create a dry caramel. Cook to medium amber, remove from the heat and add the hot coconut purée. Return to the heat and cook over medium heat until all the sugar is melted. Cool slightly before adding the PASSION FRUIT INSPIRATION. Immersion blend until smooth. Use warm or chill until ready to use.


  • 100galmond flour
  • 100graw cane sugar
  • 1.5gfleur de sel
  • 90grice flour
  • 75gcoconut oil
  • 25gwater
  1. Combine the dry ingredients. Melt the coconut oil and add the warm water. Pour the coconut oil and water into the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix until the mixture forms small pieces. Stop mixing. Set aside in the refrigerator or freezer until ready for baking. To bake, spread the streusel evenly on a baking sheet, and bake at 302-320°F (150-160°C) until golden brown.


  1. After the streusel is baked and cooled, process it into a course, ground texture. Mix it with the melted ALMOND INSPIRATION. Use immediately or let set at room temperature.


  • 6.5gSOSA powdered gelatin (220 bloom)
  • 75gsugar
  • 90gwater
  • 30glime juice
  • 50gorange juice
  • 0.6gcitric acid
  1. Soak the gelatin in 5 times its weight of cold water. Make a syrup with the water and sugar, bringing it to a boil. Stir in the lime juice and orange juice and gelatin. Bring back to a boil. Add the citric acid and blend with an immersion blender. Store overnight in the refrigerator until set. Whip the set syrup in a stand mixer fitted with the whisk attachment for around 40-45 minutes until it reaches the texture of a foamy mousse.

Assembly and finishing

Use a piping bag to pipe tempered ILLANKA 63% couverture in a small oval on a guitar sheet, then pipe a small line coming down from the oval. Let crystalize.
Process COCOA NIBS to obtain a fine powder. Once the chocolate pieces have set, brush the oval tops with melted COCOA BUTTER and dust liberally with the cocoa nib powder. Set aside.
Place some ALMOND INSPIRATION Coated Streusel in the bottom of a plate.
Pipe a thin line of Chocolate Crémeux.
Make 2 scoops of Ice Cream and place them on top of the Streusel.
Pipe more interlaced lines of Chocolate Crémeux on top.
Decorate with the Caramel Sauce.
Make a small cloud of the Lime and Orange Meringue with a spoon. Store in the freezer or used immediately.
Decorate with Meringue and Chocolate Decorations before serving.

Download in progress