Ice Cream & Sorbet

Featured Recipe

Lychee Sorbet with White Chocolate Crémeux

Servings: 12 servings
Source: Pastry Chef Antonio Bachour of The St. Regis Bal Harbour Resort – Bal Harbour, FL
    • grapefruit segments

Lychee Sorbet:
    • 1 sheet gelatin, silver
    • 2 oz. sugar
    • 15 oz. The Perfect Purée Lychee Puree,  thawed
    • 2 tsp. lemon juice

1. Bloom the gelatin in ice water. In a pot, heat the sugar and lychee puree to a gentle simmer, remove from heat, and add the bloomed gelatin and lemon juice. Pour the mixture into a shallow pan and thicken in the freezer overnight. When solid, scrape with a fork to get a fluffy, granité texture.

White Chocolate Crémeux:
    • 11 oz. heavy cream
    • 15 oz. white chocolate (Cacao Barry)
    • 13 oz. Greek yogurt

1. Bring the cream to a boil in a pot and pour it over the chocolate. Let stand for 1 minute, then whisk to emulsify. When the chocolate is smooth, add the yogurt, mix well, and chill at least 6 hours.

Grapefruit Gelée:
    • 6 sheets gelatin, silver
    • 14 oz. grapefruit juice
    • 2 oz. sugar
    • 5 oz. Campari liqueur

1. Bloom the gelatin in ice water. Combine the grapefruit juice and sugar in a pot and heat to a simmer. Remove from the heat, whisk in the bloomed gelatin and Campari, and strain through a fine-meshed sieve. Pour the mixture into a container or mold and wrap with plastic wrap; chill for at least 6 hours.

Greek Yogurt Sorbet:
    • 410 g. sugar
    • 90 g. atomized glucose
    • 6 g. PreGel Neutro ice cream stabilizer
    • 4 g. salt
    • 676 g. water
    • 500 g. Greek yogurt

1. Combine the sugar, glucose, stabilizer, and salt. Heat the water to 40ºC in a pot and whisk in the sugar mixture. Heat this syrup to 85ºC, remove from the heat, and cool over an ice bath. When cold, combine the syrup with the Greek yogurt and process in the Bravo ice cream machine according to the manufacturer’s instructions.

Campari Meringue:
    • 250 g. egg whites
    • 5 oz. Campari liqueur
    • 2 oz. sugar
    • 6 silver gelatin sheets
    • 250 g. confectioner’s sugar

1. Preheat the oven to 225ºF. Line a baking sheet with a Demarle silicone baking mat. In a medium bowl, whip the egg whites with the Campari until soft peaks form. Rain in the granulated sugar, and continue whipping until the whites are stiff and glossy. Sift the confectioner’s sugar over the meringue, and quickly combine. Pour the meringue into a piping bag and pipe onto the Demarle silicone baking mat. Bake in the center of the oven for 1 hour, turn off the oven, and let meringue cool inside for an additional hour.

To Assemble and Serve:
Fill a pastry bag with the White Chocolate Crémeux and fill a glass with a layer of the Crémeux. Top with the Lychee Sorbet and grapefruit segments. Garnish with the Campari Meringue, additional grapefruit segments, and a quenelle of the Greek Yogurt Sorbet.

Complimentary Samples

Recipe List:

Ice Cream & Sorbet

Alessandro's Kiwi Sorbet
Apricot Sorbet
Banana Sorbet
Black Currant Ice Cream
Black Currant Sorbet
Blackberry Ice Cream
Blood Orange Armagnac Granite
Blueberry-Vanilla Mascarpone “Rock” and Peach-Passion Sorbet
Carmelized Pineapple Chile Gelato
Cherry Sorbet
Cherry Sorbet by Meg Galus
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
Lychee Sorbet, Pineapple, Carica, and Eucalyptus Yogurt
Mandarin Tangerine Sorbet
Mango Sherbet
Mango Sorbet
Olive Oil & Lime Financier and Carmelized Pineapple Chile Gelato
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
Pistachio Linzer with Red Raspberry Ice Cream
Pistachio Veil with Carmelized White Chocolate Cremeux
Pomegranate Ice
Pomegranate Sorbet
Pomegranate-Vodka Granita
Prickly Pear Sorbet
Raspberry Sorbet
Raspberry Sorbet and Greek Yogurt Swirl with Raspberry Melba
Raspberry-Red Pepper Sorbet with Roasted Red Pepper Cream
Red Raspberry Sorbet
Sangria: Jellied Spicy Cranberry with Candied Citrus
Soup De’ville
Strawberry Ice Cream
Sweet Hibiscus Sorbet
Tamarind Sorbet
Tamaya Gourmet Chilean Carica Fruit Fettuccine
Tropical Fruit Sushi
Tropique Salad
Very Berry Ice Cream
White Peach Sorbet
Zov’s Bistro Pomegranate Sorbet
  • Tamarind
  • Lemon Zest
  • Kiwi
  • Orange
  • Black Currant
  • Papaya
  • Pomegranate
  • Coconut
  • Strawberry
  • Blueberry
  • Apricot
  • Green Apple
  • Red Raspberry
  • Passion Fruit
  • Pear
  • Roasted Red Pepper
  • White Peach
  • Pink Guava
  • Mango
  • Blackberry
  • Prickly Pear
  • Lychee
  • Blood Orange
  • Meyer Lemon
  • Key Lime
  • Cherry
  • Banana