Selection of ice cream & sorbet: Always use vanilla ice cream as one ice cream, and 1 lefts over ice cream & 1 left over sorbet, preferably with a good compatibility in test please J
Vanilla ice cream: 4 litre of cream, 6 litre milk 2,5 kg sugar, 2,250kg of pasteurized yokes eggs, 1 kg of glucose, 8 vanillia pods.
Bring to boiling point, the glucose, cream, milk and, vanilla pods, then pore it over the whisked pasteurized yokes eggs, and sugar Ruben, let the big Varimixer run for a good 10 min after the incorporation, then reserve the mix in the fridge over night. This mix is made for ice cream machine and paco jet.
Double cream chiffon: Fill up the chiffon bottle to 3/4 full then gas with one capsule, check well the bottle, ready, dress as one dots in to the glass as show.
Chocolate sauce: Bring to boiling point 5 l of 50% sugar lay, and pore on to 2 kg of chop dark chocolate, and whisk until smooth consistency, cold down in plastic contender, when needed warm up for 20 second in the micro wave and serve a part in to the small porcelain carafe.
Caramel tuile: 1 kg of glucose, 1 kg of sugar, 1 kg of butter, 1 kg of roast and ruffle chop macadamia nuts, 800g of Tipo 00.
In a pot bring to boiling point, glucose, sugar, butter, then add the roasted macadamia nuts then finish whisking in the Tipo 00 flour to homogenous consistency, reserve in plastic contender in the fridge until needed. When needed, take the plastic box out from the fridge at list couple hour before needed, then roll at 15g bolls, then dispose 6 bolls at the time on to tray lay down with silicone maps, then bake at 150 degrees for 10 min then portion the tuile with the ring cutter no 12
Pluck mints & red sorrel.
