Component 1Cocoa 10-12 Singe-origin PERU and White Chocolate Edelweiss ice cream
Ingredients
| 600 g | Whole milk |
| 400 g | Water |
| 110 g | Sugar |
| 25 g | Dry glucose |
| 25 g | Dextrose |
| 65 g | Cream 35%mg |
| 80 g | Egg yolk |
| 80 g | Skimmed milk powder |
| 4 g | Neutral base 4 g |
| 25 g | Natural cocoa 10-12 Single-Origin Peru |
| 350 g | WHITE chocolate Edelweiss |
| 3 g | Cinnamon |
| 1,5 g | Cloves |
| 1 | Lemon zest |
| 1 | Orange zest |
Method
Pasteurise all the ingredients, except for the chocolate, at 85°C, add the chocolate as the temperature drops and leave to cool. Rest for at least 6 hours.
Preparation
Batch freeze and put in the blast chiller for 5 minutes.
Presentation
Decorate and put in the display case.
