50% Solid
50% Liquid
50% Air
25% solid
25% liquid
Sugars: 15-25%
Fat: 16-25%
Other solids: 3-10%
Total solids: 45-55%
Traditional Italian frozen dessert, served at -16/-18°C.
Composition:
Modern cake, can be made for +4°C or -18°C
Composition:
Traditional French frozen dessert, served at -18°C
Composition:
250 g egg yolk
25 g egg
500 g sucrose
150 g water
Cook to 85°C and whip till cool.
250 g egg white
500 g sucrose
150 g water
Whip egg white. Make a syrup of water and sugar and cook at 120°C, pour the syrup on the egg white while whipping till it cools down.
250 g egg white
500 g sucrose
150 g water
Whip egg white. Make a syrup of water and sugar and cook at 120°C, pour the syrup on the egg white while whipping till it cools down.
650 g semi-whipped cream
350 g Italian meringa
Mix together gently, give the shape and cool in blast chiller. Serve at -18°C.
650 g semi-whipped cream
350 g Italian meringa
Mix together gently, give the shape and cool in blast chiller. Serve at -18°C.
580 g semi-whipped cream
70 g pistachio paste
350 g Italian meringa
2 g salt
Mix together gently, give the shape and cool in blast chiller. Serve at -18°C.
550 g semi-whipped cream
150 g pistachio paste
450 g Italian meringa
Hazelnut croccante
100 g praliné hazelnut
200 g coarse hazelnut paste
50 g cocoa butter
feullettine or biscuit
600 g semi-whipped cream
500 g strawberry puree
500 g Italian meringa
600 g semi-whipped cream
500 g strawberry puree
500 g Italian meringa
1500 g strawberry
450 g sugar
150 g glucose syrup dry
(lemon juice)
Heat to max 80°C and let cool at room temperature. Let it rest in the fridge for at least 24h before use.
Preserve at 4°C for up to 1 month.
50 g water
100 g sugar
100 g cream
50-90 g butter
2-4 g salt
Make caramel with water method, when it's brown, remove from heat, add cream (at room temperature or warm). When it's all mixed add butter and salt.