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    Recette Amatika Glace Valrhona

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    Recipe by Paolo Brunelli

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    Recette Amatika Glace Valrhona

    Uploaded by

    S S
    5 views2 pages
    Recipe by Paolo Brunelli

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Recipe by Paolo Brunelli

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5 views2 pages

    Recette Amatika Glace Valrhona

    Uploaded by

    S S
    Recipe by Paolo Brunelli

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Blue Light Chocolate

    Popsicle
    Paolo Brunelli.
    Makes 12 desserts.

    CHEF INSTRUCTOR
    TON I ROD R ÍGUE Z ACAD E MY

    AMATIKA LECCESE COFFEE


    623 g Pure arabica espresso coffee Make a syrup by mixing the sugars with the stabilizer, using boiling hot coffee. Mix the syrup with the
    95 g Sucrose AMATIKA to create an emulsion. Mix in an emulsion blender to get a more silky and less spongy final
    95 g Dextrose texture.
    32 g Inulin
    150 g AMATIKA COUVERTURE
    3g Sosa Organic Procrema 5
    2g Maldon salt

    VEGAN CARAMEL DRIZZLING SAUCE (ALSO FOR MARBLING THE ICE CREAM)
    100 g Unsweetened organic almond milk Dry-caramelize the sugar in a non-stick pan. Reduce with the boiling almond milk, paying attention
    100 g Caster Sugar to the boiling point.
    100 g Absolu Cristal Mix the caramel with the ABSOLU CRISTAL using an emulsion blender.

    PENGUIN GLAZE
    500 g AMATIKA COUVERTURE Melt the couverture at 115°F (45°C) with the oil and emulsify the two ingredients with a blender.
    75 g Rice oil or cocoa butter
    (depending on the kind of crunch
    you want to produce)

    ASSEMBLING THE POPSICLE


    Put around a third of the sorbet in the special stick mold and put it in a blast chiller.
    Drizzle over the vegan caramel sauce and put back in the chiller.
    When the caramel has also set, finish with the sorbet and smooth everything over.
    Chill until the popsicle has fully set, to ease extraction from the mold.
    Coat the popsicle by immersing it in the penguin glaze.
    To add an special modern, vibrant touch, spray the popsicle when it has just come out of the blast chiller with a mixture of OPALYS 70% chocolate
    and 3 Valrhona Signature blue cocoa butter, to give it a velvety effect.

    What inspired you to create this recipe?

    + The Chef’s Word +


    Choosing plant-based patisserie means choosing today’s contemporary
    taste. A light, healthier patisserie which still brings forth taste and
    satisfaction for the senses.

    VALRHONA : Amatika 46% (28074), Absolu cristal (5010), Cocoa butter (160)

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