Ice Ice Baby
Introducing a delightful duo of frozen fruit: blackberry sorbet and raspberry sorbet, each infused with a hint of gin for that extra zing. This frozen treat is not only a refreshing indulgence, but also a work of culinary art.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| blackberry puree | 350g |
| raspberry puree | 350g |
| glucose syrup | 200g |
| water | 200g |
| gin | 4cl |
| cream 40% | 750g |
| invert sugar | 80g |
| white chocolate | 50g |
| gelatine mass | 60g |
| vanilla pod | 1 |
-
Blackberry sorbet
350g blackberry puree - 100g glucose syrup - 100g water - 2cl gin
Bring the glucose syrup and water to boil. Add the frozen blackberry puree portions to cool down the mixture. Use a hand blender to emulsify. Add the gin. Pour into the ice cream machine. Pour into a square mould and freeze overnight.
-
Raspberry sorbet
350g raspberry puree - 100g glucose syrup - 100g water - 2cl gin
Bring the glucose syrup and water to boil. Add the frozen raspberry puree portions to cool down the mixture. Use a hand blender to emulsify. Add the gin. Pour into the ice cream machine. Fill ¾ of an ice cream mould with the raspberry sorbet and freeze. Place the blackberry sorbet cube in the mould and pour the rest of the raspberry sorbet on top. Freeze again.
-
Vanilla ganache montée
250g cream 40% - 80g invert sugar - 50g white chocolate - 60g gelatine mass - 500g cream 40% - 1 vanilla pod
Heat the cream (250g) and invert sugar until 70°C. Dissolve the gelatine mass in the hot mixture. Pour on top of the white chocolate and make an emulsion with a hand blender. Add the rest of the cold liquid cream (500g) while blending. Store overnight in the fridge.
-
Assemblage
Pipe the vanilla ganache montée into an ice cream cone and place the raspberry sorbet on top.
