IVOIRE 35% Kisselo

Made with: Ivoire 35%

Steps: 6

An original recipe by L'Ecole Valrhona

Makes 56 desserts

Recipe steps

LEMON AND VANILLA SORBET

  • 790gwater
  • 420gsugar
  • 120gAtomized glucose
  • 45g0% fat powdered milk
  • 6gSorbet stabilizer
  • 610gLemon juice
  • 1Lemon zest
  • 1Vanilla pod
  1. Heat the water to 105°F (40°C). Mix the sugar, atomized glucose, powdered milk and stabilizer, then sprinkle into the water through a sieve.
  2. Heat to 185°F (85°C). Add the lemon juice, zest and vanilla pod.
  3. Quickly cool the mixture to 40°F (4°C) then leave to sit in the fridge for 12 hours.
  4. Strain through a chinois, mix in an electric mixer and churn.

ALMOND SHORTBREAD

  • 190gDry butter 84%
  • 140gIcing sugar
  • 50gPowdered almonds
  • 3gFine salt
  • 80gWhole eggs
  • 95gBread flour
  • 275gBread flour
  1. First mix the creamed butter, salt, icing sugar, powdered almonds, eggs and the smaller portion of flour.
  2. Do not beat this mixture. Once the mixture is well incorporated, quickly add the remaining flour.
  3. Store in the fridge or spread out immediately.
  4. Bake at 300°F (150°C).

YOGURT MOUSSE

  • 16gGelatin
  • 260gWhole milk
  • 12gLemon zests
  • 50gYogurt powder
  • 560gPlain yogurt
  • 560gIvoire 35%
  1. Heat the milk and leave the zest to infuse for about 10 minutes.
  2. Strain through a chinois, adjust the amount of milk if required and add the rehydrated gelatin.
  3. Make an emulsion by slowly pouring the hot milk onto the melted chocolate.
  4. Immediately mix using an electric mixer to perfect the emulsion.
  5. Add the yogurt and yogurt powder then mix again in the electric mixer.
  6. Once the mixture is at 80-85°F (28-30°C), incorporate the cream which has been whipped until it has the texture of a mousse.
  7. Pour into a container immediately, then freeze.

YOGURT FROSTING

  1. Heat the whipping cream and rehydrated gelatin and then, separately, the Absolu Cristal glaze.
  2. Pour the cream onto the melted chocolate and start to make an emulsion.
  3. Finish by pouring on the glaze at 160°F (70°C).
  4. Add the yogurt and yogurt powder.
  5. Mix in an electric mixer to get a perfect emulsion which is smooth, shiny and free of bubbles.
  6. Use at 85-95°F (30-35°C).

ABSOLU GLAZE SPRAY

  1. Bring the Absolu Cristal neutral glaze to a boil in water.
  2. Immediately apply using a spray gun at about 175°F (80°C).

Assembly and finishing

Roll the shortbread out to a thickness of approx. 2.5mm. Place in a 40x60cm frame.
Bake at 300°F (150°C) for approx. 16 minutes.
Spread out 800g of CRUNCHY ALMOND/HAZELNUT 50% PRALINE.
Simultaneously churn and freeze the mixture (for example in an ice cream maker) then freeze.
Make then pour out 2500g of mousse. Freeze.
Take out of the frame then use a piping bag without a nozzle to make irregular curving lines of yogurt frosting.
Cut into bars of 2.5x14cm. Using a spray gun, spray on Absolu Cristal neutral glaze.

On the plate, make three lines of yogurt frosting and two droplets of gel. Place the bar on the plate and decorate with chocolate (OPTIONAL).
Finish with a few OPALYS CRUNCHY PEARLS and a quenelle of sorbet.

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