L'Éclosion

Recipe

L'ÉCLOSION

Recipe for an 8-person frozen dessert

YOGHURT ICE CREAM

360 g - Whole milk
400 g - Cream 35% fat
80 g - Milk powder 0%
200 g - Glucose P INGREDIUM
13 g - Natur Agrum INGREDIUM
7,8 g - Natur Lin INGREDIUM
240 g - Caster sugar
40 g - Dextrose INGREDIUM
800 g - Skyr ewe yoghurt
400 g - Fromage blanc (cottage cheese)
40 g - Yoghurt powder

MANGO SORBET

187 g - Water
13 g - Kampot pepper (1)
7 g - Kampot pepper (2)
164 g - Caster sugar
31 g - Dextrose INGREDIUM
31 g - Inverted sugar
500 g - PONTHIER apricot puree (reduced to 326 g)
191 g - PONTHIER 100% Alphonso mango puree
64 g - Fresh orange juice
6,2 g - Natur Agrum INGREDIUM
3,7 g - Natur Lin INGREDIUM

RASPBERRY SORBET

80 g - Water
72 g - Caster sugar
27 g - Glucose P INGREDIUM
2,6 g - Natur Agrum INGREDIUM
1 g - Natur Lin INGREDIUM
350 g - PONTHIER 100% raspberry puree

ROASTED VANILLA PARFAIT

110 g - Water
77 g - Caster sugar
35 g - Dextrose INGREDIUM
35 g - Glucose P INGREDIUM
200 g - Egg yolks
1 pc - Tahiti vanilla pod
2 pc - Madagascar vanilla pods
528 g - Liquid cream 35% fat

EXOTIC COULIS

360 g - PONTHIER 100% Alphonso mango puree
360 g - PONTHIER apricot puree
30 g - PONTHIER 100% Flavicarpa passion fruit puree
60 g - PONTHIER 100% lemon puree
7 g - Pectine NHX INGREDIUM
75 g - Caster sugar
15 g - Dextrose INGREDIUM
15 g - Glucose P INGREDIUM

HAZELNUT CRISP

STREUSEL

86 g - Butter
38 g - Brown sugar
38 g - Icing sugar
92 g - Fine wheat semolina
66 g - Flour T55
2 g - Crushed fleur de sel

CRISP

220 g - Streusel
50 g - Corn Flakes
68 g - Dulcey
90 g - Hazelnut powder
50 g - Hazelnut paste

HAZELNUT BISCUIT

260 g - Hazelnut powder
220 g - Brown sugar 1
60 g - Icing sugar
4 g - Crushed fleur de sel
1 pc - Tahiti vanilla pod
2 pc - Madagascar Tahiti vanilla pod
70 g - Egg whites 1
80 g - Egg yolks
120 g - Brown butter
120 g - Hazelnut oil
120 g - Flour T55
4 g - Baking powder
280 g - Egg whites 2
40 g - Brown sugar 1

1.
YOGHURT ICE CREAM
Heat milk, milk powder and cream to 40°C, then add Dextrose, Glucose P, Natur Lin and Natur Agrum and pasteurize at 85°C. Blend. Cool to 4°C, then add cottage cheese (fromage blanc), yoghurt and yoghurt powder. Blend and leave to mature for 24 hours. Blend, whirl and mould.
2.
MANGO SORBET
Crush and sift the Kampot pepper (1) and toast it in a pan. Infuse the pepper for 15 minutes in hot water. Strain through a chinois, then reweigh the water. Heat the water to 40°C, then add sugar, dextrose, inverted sugar, Natur Lin, and Natur Agrum. Pasteurize the mixture at 85°C. Pour over the fruit purees and fresh orange juice, then add the Kampot pepper (2). Blend, then leave to mature for 24 hours. Blend again, churn, and mould.
3.
RASPBERRY SORBET
Heat the water. At 30°C, add the caster sugar (reserve a small portion to mix with the fibers) and Glucose P. Mix well. At 45°C, add Natur Agrum, Natur Lin, and the reserved caster sugar (previously mixed with the fibers). Cook to 85°C while blending. Cool rapidly to 4°C and leave to mature for 12 hours at 4°C. Add the melted raspberry puree, blend again, churn, and store at -18°C.
4.
ROASTED VANILLA PARFAIT
Toast the vanilla pod in the oven at 170°C for 15 minutes, then cold infuse it with the cream for 24 hours. Cook the water, Glucose P and dextrose to 118°C. Pour over the whipped egg yolks and beat until completely cooled. In another tank, whip the cream to a soft and foamy texture. Gently fold the whipped cream into the pâte à bombe. Arrange and freeze.
5.
EXOTIC COULIS
Heat the purees to 40°C. Add the sugar, Glucose P, dextrose, and Pectine NHX (previously mixed together). Bring to a boil and cook for 30 seconds while whisking. Cool rapidly. Reheat before use.
6.
HAZELNUT CRISP
Mix all ingredients together, sieve, then bake on a Silpat at 150°C for 19 minutes. Toast the hazelnut powder at 150°C for 20 minutes. Toast the crushed cornflakes at 150°C for 20 minutes. Mix all ingredients together and spread to a thickness of 5 mm.
7.
HAZELNUT BISCUIT
Mix the hazelnut powder, brown sugar 1, icing sugar, fleur de sel, egg yolks, egg whites 1, and scraped vanilla pod seeds. Prepare a brown butter (beurre noisette). Cool to 30°C, add the oil, then pour over and incorporate the dry ingredients. Make a meringue with egg whites 2 and brown sugar 2 and gently fold it into the mixture. Spread onto a Silpat between two 5 mm rulers. Bake at 160°C for 12 minutes. Cut discs and freeze.