Ingredients
- Step 1
- YELLOW LEMON ICE CREAM
- Whole milk – 1.063 kg
- 35% cream – 181.1 g
- Skimmed milk powder 0% – 121.4 g
- Yellow lemon zest – 11.9 g
- Sucrose – 278.6 g
- Glucose powder DE40 – 99.5 g
- Ice cream stabiliser – 6.0 g
- 100% yellow lemon purée (Vergers Boiron)
- Step 2
- LIGHT YELLOW LEMON ICE MIXTURE
- 100% yellow lemon purée (Vergers Boiron) – 35.8 g
- 35% cream – 104.5 g
- Meringue for ice mixture – 59.7 g
- Step 3
- CHOU PASTRY BISCUIT
- Whole milk – 70 g
- 82% butter – 35 g
- Invert sugar – 20 g
- T55 flour – 40 g
- Pasteurised egg yolks – 85 g
- Whole eggs – 35 g
- Egg white – 85 g
Equipment and ustensils
Recipe steps
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LEMON ICE CREAM: Mix stabiliser with sucrose sugar (or other sugar). Mix milk and cream with zest. Stir in milk powder. Heat to 30°C. Stir in sugars and other powders. Heat to 45/55°C. Stir in dry stabilizer mixture. Pasteurise at 85°C. Blend. Chinoiser. Cool to 4°C. Ripen 4 to 12 hours. Stir in juice/purée. Blend. Blend. Store at -20°C.
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LIGHT LEMON GLAZE : Beat 2. Fold 3 into 1. Fold 2 into 1-3
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MERINGUE FOR ICE CREAM : Froth 1. Give 2-3 a broth. Pour 2-3 over 1. Assemble.
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BISCUIT DOUGH: Boil 1-2-3. Fold in 4. Fold in 5-6. Beat in 7-8. Mix the two ingredients. Roll out 800gr on a 60x40cm baking sheet. Bake (ventilated oven - 170°c - 10 minutes - 0 humidity - power 3/5). Turn the tray over. After removing from the oven, wrap the tray, turn it over and leave to cool.
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