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Recipe Step by Step
DULCEY 35% GELATO
1406g Elle & Vire UHT Milk
48g Skim Milk Powder
24g Glucose Powder
73g Dextrose Powder
6g Sosa Procrema 5 Hot
4g Sea Salt
300g DULCEY 35%
Bring the milk to 40°C and add all the powders.
Pasteurize at 85°C and pour over the chocolate.
Blend well and cool to 4°C.
Leave to age for at least 6 hours before churning.
After churning mould into 5cm hemisphere moulds. Cover the top with Valrhona DULCEY 35% Crunchy Pearls.
70g Strawberry Puree
30g Lemon Puree
4g Sosa Pectin NH
50g Dextrose Powder
Add to the puree and IQF strawberry and bring to a boil.
1330g Strawberry Puree
70g Lemon Puree
109g Glucose Powder
36g Dextrose Powder
6g Pro Sorbet Hot/Cold 5
Bring the water to 40°C and add all the powders.
Pasteurize at 85°C and cool to 4°C.
Blend in the fruit purees and leave to age for at least 4 hours before churning.
200g Valrhona Strawberry Inspiration
100g Valrhona Cocoa Butter
50g Toasted Almond Nibs
Temper to 32°C and add the almond nibs before coating.
DULCEY 35% COATING
200g Valrhona DULCEY 35%
50g Valrhona Cocoa Butter
Temper to 32°C.
Assembly and finishing
Dip the inside of the cone with the DULCEY 35% coating.
Pipe some strawberry compote in the cone.
With a piping bag, pipe the strawberry sorbet and leave about 1 cm of space at the top.
Unmold the DULCEY 35% hemisphere and insert on top of the cone with the round side down.
Freeze and coat the top with the Strawberry Inspiration coating.