INSPIRATION ICE CREAM BAR

Ice Cream and Sorbet

Made with: INSPIRATION YUZU

Steps: 2

An original recipe by L'École Valrhona. Makes 100 bars. 

Recipe steps

COCONUT SORBET

  • 2100gMINERAL WATER
  • 420gSUGAR
  • 525gPOWDERED GLUCOSE
  • 105gINVERT SUGAR
  • 6gcarob gum
  • 6gguar gum
  • 2630gCoconut purée
  1. Heat the water. Once it is at 30°C (85°F), add the sugars (sugar, atomized glucose, and inverted sugar). At 45°C (115°F), add the stabilizers mixed with about 10% of sugar. Pasteurize at 85°C (185°F) for 2 minutes then quickly cool the mixture to 4°C (40°F). Mix the syrup and fruit pulp first by hand and then in an electric mixer. Leave the mixture to sit for at least 4 hours. Mix in an electric mixer and churn at between -6°C to -10°C (15-20°F). Store in the freezer at -18°C (0°F).

Inspiration frosting

  1. Mix the melted couverture with the oil. Use at 30-35°C (85-95°F).

Assembly and finishing

Prepare the sorbet.
Fill the molds, smooth the sorbet and freeze.
Turn out the sorbets and dip them in the frosting mix at approximately 90°F (32°C). Sprinkle them with a pre-prepared mixture of grated coconut and silver sparkling powder (product ref. 13922).
Store at a temperature of 65°F (-18°C).
Serve at 5°F (-14°C).
You can create a marble effect in the bars’ middles yuzu sorbet.

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