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Recipe Step by Step
Step01
MANJARI 64% GELATO
1395g Elle & Vire UHT Milk
76g Skim Milk Powder
192g Sucrose
29g DGF Glucose Powder
58g DGF Dextrose Powder
6g Sosa Procrema 5 Hot
4g Sea Salt
240g MANJARI 64%
Mix all powders together.
Bring the milk to 40°C and add all the powders.
Pasteurize at 85°C and pour over the chocolate.
Blend well and cool to 4°C.
Leave to age for at least 6 hours before churning.
Bring the milk to 40°C and add all the powders.
Pasteurize at 85°C and pour over the chocolate.
Blend well and cool to 4°C.
Leave to age for at least 6 hours before churning.
Step02
RASPBERRY COULIS
195g Raspberry Puree
75g DGF Trimoline
22g Sosa Gelcrem Cold
Blend all the ingredients together to form a gel.
Step03
RASPBERRY SORBET
1330g Raspberry Puree
70g Lemon Puree
179g Sucrose
94g DGF Glucose Powder
31g DGF Dextrose Powder
6g Sosa Prosorbet 5 Cold/Hot
Method:
Mix all powders together.
Bring the water to 40°C and add all the powders.
Pasteurize at 85°C and cool to 4°C.
Blend in the fruit purees and leave to age for at least 4 hours before churning.
Mix all powders together.
Bring the water to 40°C and add all the powders.
Pasteurize at 85°C and cool to 4°C.
Blend in the fruit purees and leave to age for at least 4 hours before churning.
Step04
MANJARI 64% PRESSED SHORTBREAD
150g Baked Short Crust Pastry (6-3)
100g DGF Royaltine
150g MANJARI 64%
Mix all the ingredients and gently press into the desired molds.
Assembly and finishing
Pipe the Raspberry Sorbet in random patterns on top of the pressed sable and freeze. Pipe the MANJARI 64% gelato on top of the raspberry sorbet and make random patterns. Allow to freeze and spray with a velvet spray mixture. Pipe the raspberry coulis and store in the freezer.