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Makes 12 flowers to serve 6 people
Recipe Step by Step
Step01
BISKÉLIA MILK ICE CREAM
1400g Milk
90g Caster sugar
120g Glucose powder DE 33
40g Invert sugar
8g Ice cream stabilizer
380g Biskélia 34%
Heat the milk, sugar, glucose and invert sugar.
Once it is at 115°F (45°C), incorporate the ice cream stabilizer mixed with a portion
of the sugar you used initially (approx. 10%).
Once it is at 140°F (60°C), slowly combine with the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Cook at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Leave to sit for at least 12 hours at 40°F (4°C). Mix using an immersion blender and churn.
Once it is at 115°F (45°C), incorporate the ice cream stabilizer mixed with a portion
of the sugar you used initially (approx. 10%).
Once it is at 140°F (60°C), slowly combine with the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Cook at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Leave to sit for at least 12 hours at 40°F (4°C). Mix using an immersion blender and churn.
Step02
MANGO & PASSION FRUIT SORBET
330g Water
280g Caster sugar
120g Glucose powder DE 33
38g Dextrose
10g Sorbet stabilizer
1000g Mango purée
220g Passion fruit purée
Heat the water at 85°F (30°C), then add the sugars.
Once it is at 105°F (40°C), incorporate the stabilizer mixed with a portion of the sugar
you used initially (approx. 10%). Bring to the boil.
Cool down quickly. Leave the syrup to sit for at least 12 hours at 40°F (4°C).
Add the cold purées.
Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C).
Freeze at -20°F (-30°C) or use immediately. Store in the freezer at 0°F (-18°C).
Once it is at 105°F (40°C), incorporate the stabilizer mixed with a portion of the sugar
you used initially (approx. 10%). Bring to the boil.
Cool down quickly. Leave the syrup to sit for at least 12 hours at 40°F (4°C).
Add the cold purées.
Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C).
Freeze at -20°F (-30°C) or use immediately. Store in the freezer at 0°F (-18°C).
Step03
CHOCOLATE SPONGE
200g Extra fine almond flour
100g Confectioner’s sugar
60g Invert sugar
380g Egg yolks
90g Whipping cream
180g Biskélia 34%
80g Dry butter
560g Egg whites
150g Caster sugar
In a food processor, mix together the almond flour, the sugars, the cream and the eggs, then whip until firm.
Melt the chocolate and butter at 105°F (40°C) then incorporate into your first mixture.
At the same time, beat the egg whites with the sugar.
Gently mix these two mixtures.
Bake at 355°F (180°C).
Melt the chocolate and butter at 105°F (40°C) then incorporate into your first mixture.
At the same time, beat the egg whites with the sugar.
Gently mix these two mixtures.
Bake at 355°F (180°C).
Step04
SPRAY-ON CHILLED GLAZE
50g Water
75g Dextrose
30g Glucose DE 60
300g Absolu Neutral glaze
Mix together the water, dextrose and glucose and then bring them to the boil.
Combine the mixture with the Absolu Cristal and mix using an immersion blender.
Use the spray-on glaze at 75-85°F (25-30°C).
Combine the mixture with the Absolu Cristal and mix using an immersion blender.
Use the spray-on glaze at 75-85°F (25-30°C).
Step05
CRUNCHY GLAZE
780g Biskélia 34%
85g Grape seed oil
65g Éclat d'Or
Gently mix the ÉCLAT D’OR in a food processor.
Combine with the melted chocolate and grape seed oil.
Use at 95°F (35°C).
Combine with the melted chocolate and grape seed oil.
Use at 95°F (35°C).
Assembly and finishing
Make the ice cream and sorbet the day before use. Spread out 850g of sponge mixture per tray.
Bake at 355°F (180°C). Cut into 18 x 54cm strips.
Make the confit and spread 170g onto each strip of sponge. Freeze.
Churn the ice cream and spread 450g onto each strip. Churn the sorbet and spread 400g onto each strip.
Fold each strip over lengthways and freeze.
Finishing: Cut the strips into 3cm portions to create the flower petals.
Place on a tray and spray with cold glaze.
Use a toothpick and some crunchy glaze to glaze each petal right up the edges.
Shape the flower on a tray and use a piping bag to pipe some milk ice cream into the flower’s center.
Gently flatten with a Red & Yellow Meadow Transfer.
Freeze, then remove the sheet. Finish off with your own Customized Logo Decoration.