P125 COEUR DE GUANAJA MILK ICE-CREAM
lngredients: P125 Coeur de Guanaja
Procedures: 2
Recipe from l’Ecole du Grand Chocolat, made for 2000g
P125 COEUR DE GUANAJA MILK ICE-CREAM
- 1280g whole milk
- 12g whipping cream 35% fat
- 72g fat-free skim milk powder
- 88g caster sugar
- 100g atomized glucose
- 80g invert sugar
- 8g combined stabilizer
- 360g P125 Coeur de Guanaja
- Carefully weigh out all the ingredients and mix the stabilizer with around 10% of the sugar.
- Pour the milk into a saucepan and heat. At 25°C, add the skim milk powder At 30°C, add the sugars and glucose At 40°C, add the fats. In this case, the cream. At 45°C, finish with the stabilizer/sugar mixture. Pour a little of the hot liquid onto the partially melted couverture and stir in the center until glossy and elastic. Continue gradually adding the liquid. Blend.
- Pasteurize at 85°C for two minutes and then chill rapidly to 4°C. Stir the mixture if possible to break down a maximum of fat. Leave to rest for a minimum of 12 hours. Blend and churn at between -6°C and -10°C. Store in the freezer at -18°C.
P125 COEUR DE GUANAJA CHOCOLATE SAUCE FOR ICE-CREAM MARBLING
- 150g water
- 720g ABSOLU CRISTAL NEUTRAL GLAZE
- 240g P125 Coeur de Guanaja
- Bring the ABSOLU CRISTAL neutral glaze to the boil with the water. Slowly pour the hot liquid onto the melted chocolate and stir in the center with a rubber spatula until glossy and elastic. Take care to preserve this texture.