Ice Cream & Sorbet

Featured Recipe

Lychee Sorbet, Pineapple, Carica, and Eucalyptus Yogurt

Yield: 10 Servings
Source: Ramon Perez, David Myers Group - StarChefs.com 2010 International Pastry Competition

Lychee Sorbet:
    • 100 g. sugar
    • 3 1/5 g. sorbet stabilizer
    • 100 g. water
    • 100 g. glucose
    • 5 g. milk powder
    • 50 g. lime juice
    • 450 g. The Perfect Purée Lychee Puree,  thawed

Method:
1. Bloom the gelatin.
2. Bring the cream to a boil and then dissolve the gelatin into the cream.
3. Stir the cream mixture into the yogurt; mix well and add the eucalyptus.
4. Pour the mixture into an iSi food whipper canister, charge twice, and let rest in the refrigerator for at least 2 hours.
5. On an acetate-lined sheet pan, dispense little mounds of yogurt; freeze in an Irinox Blast Chiller; break apart into small pieces.


Frozen Eucalyptus Yogurt:
    • 2 9/20 g. gelatin
    • 50 g. cream
    • 350 g. greek yogurt
    • 18 drops eucalyptus oil

Method:
1. Mix 25 grams of the sugar with the stabilizer in a small bowl.
2. Bring the water, glucose, and remaining sugar to a boil.
3. Once up to 75°C, add the stabilizer mixture, milk powder, and lime juice.
4. Bring to 85°C. Allow to cook for 3 minutes. Chill rapidly.
5. Add the lychee puree and spin in the Carpigiani LB100.


Lime Gel:
    • 100 g. water
    • zest of 1 lime
    • 50 g. lime juice
    • 100 g. sugar
    • 2 1/2 g. agar

Method:
1. Bring the water to a boil with the lime zest and juice.
2. Mix the sugar with agar in a small bowl.
3. Once the water mixture boils, whisk in the sugar and agar; boil for 1 minute, strain, and chill until set.
4. Break the gel into 2-inch pieces, puree in a blender until smooth, and then strain.


Raspberry Streusel:
    • 50 g. butter
    • 50 g. sugar
    • 50 g. AP flour
    • 50 g. almond flour
    • 80 g. freeze dried raspberry

Method:
1. Preheat the oven to 285°F.
2. Combine all of the ingredients in a Robot Coupe and pulse 5 times.
3. Bake for 15 minutes, cool, and then crumble.


Raspberry Tuile:
    • 50 g. glucose powder
    • 100 g. PreGel Magic Sugar
    • 175 g. fondant
    • 70 g. freeze dried raspberries

Method:
1. Preheat the oven to 220°F.
2. Bring the glucose, Magic Sugar, and fondant to 160°C.
3. Pour onto a Silpat and cool.
4. Break up the candy into pieces and grind into a powder, with the raspberries, using a spice grinder.
5. Put a rectangle mold on a Silpat and sprinkle the sugar into the mold, remove the mold, and bake for 3 minutes.
6. Remove from the oven and roll the tuile over a wooden dowel to shape it.
7. Keep in an airtight container.


Orange Blossom Milk:
    • 225 g. low fat milk
    • 25 g. sugar
    • 3/4 g. iota carrageenan
    • 10 drops orange blossom oil

Method:
1. Bring the milk to a boil and then transfer to a blender.
2. Mix the iota carrageenan with the sugar in a small bowl.
3. With the blender on low speed, sprinkle in the sugar-iota mixture.
4. Chill and then add the orange blossom oil.


Chamomile-Pineapple Syrup:
    • 250 g. water
    • 20 g. chamomile tea
    • 50 g. pineapple juice
    • 50 g. sugar
    • 50 g. glucose

Method:
1. Bring the water to a low simmer, remove from the heat, add the chamomile, and let steep for 5 minutes; strain through a chinois into a pot.
2. Add the remaining ingredients; simmer over medium-low heat until reduced by half.


Pineapple and Carica:
    • 100 g. brunoise pineapple
    • 100 g. brunoise Tamaya Gourmet Chilean carica fruit

Method:
1. Mix the pineapple with the carica; add 50 grams of the chamomile-pineapple syrup and mix well.

To Assemble and Serve:
Pipe dime-size mounds of lime gel in sporadic places on plate; put a raspberry tuile off-center on lime gel mound; fill the tuile with the raspberry streusel. Place a quenelle of pineapple and carica brunoise on the plate. Warm the orange blossom milk and foam with an immersion blender. Add 3 small pieces of the yogurt foam, add a quenelle of the lychee sorbet and put on the streusel and in the tuile. Add 4 dollops of the orange blossom milk foam.

Complimentary Samples

Recipe List:

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Carmelized Pineapple Chile Gelato
Cherry Sorbet
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Coconut Frozen Yogurt with Mango Caramel and Gelées
Coconut Ice Cream
Coconut Lime Sorbet
Delicate Red Raspberry Sherbet
Exotic Fruit Mousse
German Chocolate Cake and Ecuador Chocolate Crémeux
Ginger Ice Cream
Green Apple Sorbet
Green Apple Sorbet and Hay Ice Cream with Buttermilk Mousse
Kiwi Sorbet
Lemon–Cherry Ice Cream
Light Raspberry Ice Cream
Lime Meringue with Jasmine Tea Cuajada, Raspberry, Lychee Sorbet
Lychee & Vanilla Bean Ice Cream
Lychee Ginger Sorbet
Lychee Sorbet with White Chocolate Crémeux
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Mandarin Tangerine Sorbet
Mango Sherbet
Mango Sorbet
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Passion Fruit Ice Cream
Passion Fruit Sorbet
Passion Fruit-Elderflower Ice Cream with Pistachio Cake
Passionfruit Macadamia Ice Cream
Pear Sorbet
Perfectly Peach Ice Cream
Piña Colada Sorbet
Pink Guava Ice Cream
Pink Guava Sorbet
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Raspberry Sorbet and Greek Yogurt Swirl with Raspberry Melba
Raspberry-Red Pepper Sorbet with Roasted Red Pepper Cream
Red Raspberry Sorbet
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Soup De’ville
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  • Banana
  • Prickly Pear
  • Pear
  • Roasted Red Pepper
  • Cherry
  • Pomegranate
  • Black Currant
  • Lychee
  • Blueberry
  • Tamarind
  • White Peach
  • Pink Guava
  • Blackberry
  • Red Raspberry
  • Meyer Lemon
  • Papaya
  • Apricot
  • Passion Fruit
  • Orange
  • Coconut
  • Lemon Zest
  • Blood Orange
  • Strawberry
  • Mango
  • Green Apple
  • Kiwi
  • Key Lime