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RECIPE
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Kisselo Dessert - Bistro version
Kisselo Dessert - Bistro version
lngredients: Ivoire 35%
Procedures: 3
Makes 24 desserts
LEMON NAMELAKA
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3g
gelatin
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130g
whole milk
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3g
lemon zest
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10g
glucose
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235g
Ivoire 35%
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270g
liquid whipping cream 35%
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Heat the milk and infuse the lemon zest for 3 to 4 minutes.
Strain through a chinois then add the glucose and rehydrated gelatin.
Make an emulsion by slowly pouring the hot milk onto the melted chocolate.
Immediately mix using an electric mixer to perfect the emulsion.
Add the cold liquid cream.
Leave to stiffen in the fridge overnight.
LEMON AND VANILLA SORBET
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315g
water
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170g
caster sugar
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50g
atomized glucose
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18g
0% fat powdered milk
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2g
sorbet stabilizer
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240g
lemon juice
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1
lemon zest
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1
vanilla pod
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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.
Heat to 185°F (85°C).
Add the lemon juice, zest and vanilla pod.
Quickly cool the mixture to 40°F (4°C) then leave to sit in the fridge for 12 hours.
Strain through a chinois, mix in an electric mixer and churn.
YOGURT MOUSSE
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5g
gelatin
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80g
whole milk
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4
lemon zests
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15g
yogurt powder
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165g
plain yogurt
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190g
Ivoire 35%
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290g
liquid whipping cream 35%
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Heat the milk and leave the zest to infuse for about 10 minutes.
Strain through a chinois, adjust the amount of milk if required and add the rehydrated gelatin.
Make an emulsion by slowly pouring the hot milk onto the melted chocolate.
Immediately mix using an electric mixer to perfect the emulsion.
Add the yogurt and yogurt powder.
Mix in the electric mixer again.
Once the mixture is at 80-85°F (28-30°C), incorporate the liquid cream which has been whipped until it has the texture of a mousse.
Immediately pour into a container. Freeze.
