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Recipe Step by Step
01
DULCEY 35% GELATO
1406g Elle & Vire UHT Milk
48g Skim Milk Powder
138g Sucrose
24g Glucose Powder
73g Dextrose Powder
6g Sosa Procrema 5 Hot
4g Sea Salt
300g DULCEY 35%
Mix all powders together.
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.
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.
02
STRAWBERRY COMPOTE
70g Strawberry Puree
100g Strawberry
30g Lemon Puree
4g Sosa Pectin NH
50g Dextrose Powder
Mix the dextrose with the sugar.
Add to the puree and IQF strawberry and bring to a boil.
Add to the puree and IQF strawberry and bring to a boil.
03
STRAWBERRY SORBET
1330g Strawberry Puree
70g Lemon Puree
207g Sucrose
109g Glucose Powder
36g Dextrose Powder
6g Pro Sorbet Hot/Cold 5
242g Water
Mix all powders together.
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.
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.
04
STRAWBERRY COATING
200g Valrhona Strawberry Inspiration
100g Valrhona Cocoa Butter
50g Toasted Almond Nibs
Melt the strawberry inspiration and cocoa butter.
Temper to 32°C and add the almond nibs before coating.
Temper to 32°C and add the almond nibs before coating.
05
DULCEY 35% COATING
200g Valrhona DULCEY 35%
50g Valrhona Cocoa Butter
Melt the DULCEY 35% and cocoa butter.
Temper to 32°C.
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.