Ingredients
Vanilla Almond Shortbread
- 300 g Butter
- 10 g Vanilla Sugar
- 125 g Powdered Sugar
- 100 g Egg Yolks
- 70 g Almond Flour
- 490 g Pastry Flour
Bittersweet Chocolate Ice Cream
- 521 g Water
- 10 g 80% Whey protein
- 70 g 0% Milk powder
- 55 g Sugar
- 4 g Ice cream stabilizer
- 20 g Egg yolks
- 141 g Invert sugar
- 180 g Guittard L’Etoile Du Nord 64% Dark Couverture Chocolate Wafers
Morello Cherry Sorbet
- 500 g Boiron Morello cherry purée
- 337 g Water
- 45 g Glucose powder
- 4.5 g Sorbet stabilizer
- 18 g Invert sugar
- 94 g Sugar
Bittersweet Chocolate Dip
- 350 g Guittard L’Etoile Du Nord 64% Dark Couverture Chocolate Wafers
- 650 g Cocoa butter
Instructions
Vanilla Almond Shortbread
- Blend butter, vanilla sugar and powdered sugar without aeration.
- Add the yolks and mix to incorporate.
- Add almond flour and flour. Mix short.
- Chill for 30 minutes.
- Roll and cut to size and shape.
- Bake at 320°F/160°C for about 14 minutes.
Bittersweet Chocolate Ice Cream
- Mix stabilizer with sugar. Set aside.
- Heat remaining ingredients except chocolate to 104°F/40°C.
- Rain in stabilizer mix.
- At 140°F/60°C, add chocolate and bring to 185°F/85°C.
- Cool rapidly.
- After 4-12 hours, immersion blend and process in batch freezer.
Morello Cherry Sorbet
- Mix stabilizer with 25% of sugar. Set aside.
- Heat water, glucose powder and remaining sugar and invert sugar to 104°F/40°C.
- Rain in stabilizer mix and bring to 185°F/85°C.
- Rapidly cool, chill syurp for 4-12 hours.
- Immersion blend purée into syrup.
- Process in a batch freezer.
Bittersweet Chocolate Dip
- Heat chocolate and cocoa butter to 122°F/50°C.
- Cool to 97°F/36°C.
Assembly
- Mold and unmold cherry sorbet into desired shape.
- Pipe chocolate ice cream into mold and press vanilla insert into mold.
- Strike mold clean and blast freeze.
- Unmold ice cream and sandwich with two cookies.
- At -10°F/-23°C, dip 1/2 way into bittersweet chocolate dip. Serve.
Notes
