Igloo

Petit Gateaux with a Christmas theme. Chestnut Ice Cream with cassis sorbet. Marshmallow as the winter snow. Using chocolate Igloo cup to protect the Frozen dessert and provide longer shelf life and at the same time enchante the Christmas theme.
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CHESTNUT PUREE-60 PIECES

  • Unsweet Chestnut Puree 127g
  • Sugar 84g
  • Water 68g
  • Total 278g

CHESTNUT PUREE-60 PIECES

Mix well all ingredients and warm to 65°C. Blend well.

 

CHESTNUT ICE CREAM-60 PIECES

  • Cassis Puree 500g
  • Sugar 190g
  • Glucose Atomise 60g
  • Water 226g
  • Sorbet Stabilizer 2g
  • Dextrose 20g
  • Total 998g

CHESTNUT ICE CREAM-60 PIECES

Boil cream and milk, pour into yolk and sugar. Bring the mixture cook to 83°C. Cool the mixture and blend well with chestnut puree. Church in ice cream machine.

CASSIS SORBET-60 PIECES

  • Cassis Puree 500g
  • Sugar 190g
  • Glucose Atomise 60g
  • Water 226g
  • Sorbet Stabilizer 2g
  • Dextrose 20g
  • Total 998g

CASSIS SORBET-60 PIECES

Cook water, sugar,glocose atomise,dextrose and sorber stabilizer to boil. Keep in chiller for 8 hours. Before church in ice cream machine, blend well with cassis puree.

MARSHMALLOW-60 PIECES

  • Sugar 225g
  • Water 96g
  • Dextrose 74g
  • Vanilla Paste 8g
  • Gelatin Mass 113g
  • Glucose Syrup 74g
  • Total 590g

MARSHMALLOW-60 PIECES

Boil water, sugar and dextrose. Add in gelatin mass, vanilla paste and glucose syrup. Whisk it up till piping texture.

Assembly, layout and finishing

Place the marshmallow as base.
Pipe the Chestnut Ice cream into Dobla Chocolate Igloo 50% full.
Insert Cassis Sorbet.
Insert the sugar candied chestnut.
Fill full with chestnut ice cream
Place on top of marshmallow.

Enjoy this exciting recipe.

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