IVOIRE 35% Kisselo

An original recipe by L'Ecole Valrhona

Makes 56 desserts

LEMON AND VANILLA SORBET

790g Water
420g Sugar
120g Atomized glucose
42g 0% fat powdered milk
6g Sorbet stabilizer
610g Lemon juice
1 Lemon zest
1 Vanilla pod

Heat the water to 105°F (40°C). Mix the sugar, atomized glucose, powdered milk and stabilizer, then sprinkle into the water through a sieve. 
Heat to 185°F (85°C). Add the lemon juice, zest and vanilla pod. 
Quickly cool the mixture to 40°F (4°C) then leave to sit in the fridge for 12 hours. 
Strain through a chinois, mix in an electric mixer and churn.

ALMOND SHORTBREAD

190g Dry butter 84%
140g Icing sugar
50g Powdered almonds
3g Fine salt
80g Whole eggs
95g Bread flour
275g Bread flour

First mix the creamed butter, salt, icing sugar, powdered almonds, eggs and the smaller portion of flour.
Do not beat this mixture. Once the mixture is well incorporated, quickly add the remaining flour.
Store in the fridge or spread out immediately.
Bake at 300°F (150°C).

YOGURT MOUSSE

16g Gelatin
260g Whole milk
12g Lemon zests
50g Yogurt powder
560g Plain yogurt
655g IVOIRE 35% CHOCOLATE
                 or   OPALYS 33%: 695g
980g Whipping cream 35%

Heat the milk and leave the zest to infuse for about 10 minutes.

Strain through a chinois, adjust the amount of milk if required and add the rehydrated gelatin.
Make an emulsion by slowly pouring the hot milk onto the melted chocolate.
Immediately mix using an electric mixer to perfect the emulsion.
Add the yogurt and yogurt powder then mix again in the electric mixer.
Once the mixture is at 80-85°F (28-30°C), incorporate the cream which has been whipped until it has the texture of a mousse.
Pour into a container immediately, then freeze.

YOGURT FROSTING

2g Gelatin
100g Whipping cream 35%
65g ABSOLU CRISTAL NEUTRAL GLAZE
105g IVOIRE 35% CHOCOLATE
35g Plain yogurt
6g Yogurt powder

Heat the whipping cream and rehydrated gelatin and then, separately, the Absolu Cristal glaze.

Pour the cream onto the melted chocolate and start to make an emulsion.
Finish by pouring on the glaze at 160°F (70°C).
Add the yogurt and yogurt powder.
Mix in an electric mixer to get a perfect emulsion which is smooth, shiny and free of bubbles.
Use at 85-95°F (30-35°C).


LIME GEL

170g ABSOLU CRISTAL NEUTRAL GLAZE
40g Water
85g Lime juice

Mix all the elements together in a mixer. Store in the fridge.

ABSOLU GLAZE SPRAY

1000g ABSOLU CRISTAL NEUTRAL GLAZE
100g Water

Bring the Absolu Cristal neutral glaze to a boil in water.
Immediately apply using a spray gun at about 175°F (80°C).


ASSEMBLY & FINISHING

Roll the shortbread out to a thickness of approx. 2.5mm. Place in a 40x60cm frame.
Bake at 300°F (150°C) for approx. 16 minutes.
Spread out 800g of CRUNCHY ALMOND/HAZELNUT 50% PRALINE.
Simultaneously churn and freeze the mixture (for example in an ice cream maker) then freeze.
Make then pour out 2500g of mousse. Freeze.
Take out of the frame then use a piping bag without a nozzle to make irregular curving lines of yogurt frosting.
Cut into bars of 2.5x14cm. Using a spray gun, spray on Absolu Cristal neutral glaze.

PRESENTATION

On the plate, make three lines of yogurt frosting and two droplets of gel. Place the bar on the plate and decorate with chocolate (OPTIONAL).
Finish with a few OPALYS CRUNCHY PEARLS and a quenelle of sorbet.


TIPS

Prepare your sorbet quenelles beforehand and place them on cling film stretched tight over a plate. This will stop them melting.
To give the dessert a bit of zing, add some lime gel.
To add shine and stop the dessert from drying out, spray on some glaze.


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