GLAGLA ICE CREAM BAR
lngredients: STRAWBERRY INSPIRATION
Procedures: 2
An original recipe by L’École Valrhona
COCONUT SORBET
- 2100g Mineral water
- 420g Caster sugar
- 525g Atomized glucose
- 105g Inverted sugar
- 6g Carob gum
- 6g Guar gum
- 2630g Coconut pulp
- Heat the water. Once it is at 85°F (30°C), add the sugars (sugar, atomized glucose and inverted sugar). At 115°F (45°C), add the stabilizers mixed with about 10% of the first portion of sugar. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). 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 15-20°F (-6°C to -10°C). Store in the freezer at 0°F (-18°C).
INSPIRATION FROSTING
- * STRAWBERRY INSPIRATION
- 360g Grape seed oil
- Mix the melted couverture with the oil. Use at 85-95°F (30-35°C).
- * STRAWBERRY : 1800g STRAWBERRY INSPIRATION (15391)
- * PASSIONFRUIT : 1800g PASSIONFRUIT INSPIRATION (15390)
- * RASPBERRY : 1800g RASPBERRY INSPIRATION (19999)
- * YUZU: 1800g YUZU INSPIRATION (19998)
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 using strawberry, passionfruit, yuzu or raspberry sorbet.
