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ADAMO ICED POT

ADAMO ICED POT

lngredients: ALMOND INSPIRATION

Procedures: 7

An original recipe by Christophe Domange, Pastry Chef at École Valrhona. Makes ten 500g pots

ALMOND INSPIRATION ICE CREAM

  • 1330g Whole milk
  • 62g Non-fat dry milk
  • 90g Sugar
  • 120g glucose powder
  • 8g Ice cream stabilizer
  • 360g ALMOND INSPIRATION
  1. Heat the milk. Once it is at 75°F (25°C), add the dry milk powder.
  2. At 85°F (30°C), add the sugar and confectioner's sugar. Once it is at 115°F (45°C), incorporate the stabilizer with a portion of the sugar (approx. 10 %).
  3. At 140°F (60°C), pour in a small portion of the liquid (two-thirds of the weight of the ALMOND INSPIRATION) over the partially melted ALMOND INSPIRATION.
  4. Immediately mix using an immersion blender to make a perfect emulsion. Add the remaining liquid.
  5. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Chill for at least 12 hours at 40°F (4°C).
  6. Churn between 15-20°F (-6°C to -10°C).

LEMON AND VANILLA SORBET

  • 650g Water
  • 350g Sugar
  • 100g Powdered glucose
  • 35g Non-fat dry milk
  • 5g Sorbet stabilizer
  • 500g Lemon juice
  • 1 ea Lemon zest
  • 1 ea Vanilla bean
  1. Heat the water to 105°F (40°C). Mix the sugar, powdered glucose, dry milk powder and stabilizer, then sift into the water. Heat to 185°F (85°C).
  2. Add the lemon juice, zest and vanilla bean.
  3. Quickly cool the mixture to 40°F (4°C), then set in the refrigerator for 12 hours.
  4. Strain through a chinois and churn.

LEMON MARMALADE

  1. Mix the lemon purée, sugars and vanilla bean together, and bring to a boil.
  2. Mix the cornstarch and water together, then add to the lemon purée mixture.
  3. Boil for a few minutes, stirring vigorously to stop the texture from becoming grainy. Remove the vanilla bean, add the ABSOLU CRISTAL, then mix using an immersion blender.
  4. Store in the refrigerator.

LEMON PURÉE

  • 600g Lemon
  • AN Water
  1. Wash the lemons. Boil for approx. 30 minutes in a large quantity of water to remove any trace of bitterness. Drain. Cut up the lemons then mix them thoroughly in an electric mixer. Strain.

LEMON AND VANILLA SWISS MERINGUE

  • 200g Confectioner's sugar
  • 100g Egg whites
  • 1g Lemon zest
  • 1/2 ea Vanilla bean
  • 2g Citric acid
  • 8g Lemon juice
  1. Sift the confectioner's sugar. Place the confectioner's sugar, egg whites, zest and the split and scraped vanilla bean together in the bowl of an electric mixer.
  2. Mix and heat to 120-130°F (50-55°C) in a bain-marie. Strain the meringue through a chinois to get rid of the vanilla bean and lemon zest.
  3. Once at temperature, beat in the electric mixer while adding the lemon juice and citric acid. Place in a baking tray then bake at 195°F (90°C) for approx. 2 hours.

SWEET AND SAVORY SLIVERED ALMONDS

  • 230g Slivered almonds
  • 95g Sugar
  • 35g Water
  • 1g Fleur de sel
  1. Toast the almonds at 300°F (150°C).
  2. Cook the sugar and water at 240°F (115°C).
  3. Add the almonds and fleur de sel once the sugar has formed a syrup.
  4. Break the mixture up into pieces and leave to chill on a tray.

ALMOND MERINGUE CLUSTERS

  • 200g Lemon and vanilla Swiss meringue
  • 300g Sweet and savory slivered almonds
  • 360g ALMOND INSPIRATION
  1. Break the Meringue into small pieces, then mix it with the Sweet and Savory Slivered Almonds and the tempered ALMOND INSPIRATION. Set aside for assembly.