Ingredients
White Chocolate Lemon Ice Cream
- 474 g 4% whole milk
- 15 g 0% milk powder
- 100 g Sugar
- 33 g Dry glucose
- 68 g Invert sugar
- 45 g Sugar
- 4.5 g Stabilizer
- 107 g Guittard Créme Francaise 31% White Couverture Chocolate Wafers
- 153 g Boiron PGI Siracusa lemon purée
Sicilian Blood Orange Sorbet
- 202 g Water
- 5 g Stabilizer
- 50 g Sugar
- 22 g Invert sugar
- 60 g Dry glucose
- 61 g Sugar
- 600 g Boiron PGI Siracusa blood orange purée
White Chocolate Pop Dip
- 300 g Guittard Créme Francaise 31% White Couverture Chocolate Wafers
- 650 g Cocoa butter
- 50 g Coconut oil
- Colorant Q.S.
Decor
- Puffed quinoa Q.S.
Instructions
White Chocolate Lemon Ice Cream
- Mix stabilizer with 45g sugar. Set aside.
- Heat milk and milk powder to 77°F/25°C, then add sugar, glucose and invert sugar.
- At 104°F/40°C add stabilizer sugar mixture.
- At 140°F/60°C add white chocolate and bring to 185°F/85°C.
- Cool completely, add lemon purée and refrigerate for a minimum of 4 hours.
- Blend thoroughly before processing.
Sicilian Blood Orange Sorbet
- Mix stabilizer with sugar. Set aside.
- Heat water with remaining sugar, invert sugar and dry glucose to 104°F/40°C.
- Rain in stabilizer mix and bring to 185°F/85°C.
- Chill rapidly, cover, and refrigerate for 4 hours.
- Add blood orange purée and blend well.
- Process in a batch freezer.
White Chocolate Pop Dip
- Melt all ingredients to 115°F/46°C.
- Use at 95°F/35°C.
Assembly
- Prepare and mold the blood orange sorbet into a suitable insert size. This is a 25mm silicone hemisphere mold. Blast freeze. Demold and reserve.
- Work freshly spun white chocolate lemon ice cream into a 35mm x 90mm pop mold and insert 3-4 blood orange inserts. Insert pop stick. Blast freeze. Demold. Reserve.
- Dip into pop and quickly into white chocolate dip and sprinkle with puffed quinoa. Dip a second time.
Notes
