SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Original recipe by Eric Ortuño - Tahiti Vanilla and Strawberry ice cream

Original recipe by Eric Ortuño.
Pastry Chef & Learning Director.
Associate Founder of l’Atelier Barcelona.
Relais Desserts International.

Ice cream

Fresh pasteurized milk - 1668 g
Tahiti vanilla beans Soc Chef - 2
Super Structure stabilizer Soc Chef - 80 g
Skimmed milk poder - 90 g
Liquid cream - 561 g
Sugar - 438 g
Glucose powder Soc Chef - 138 g
Dextrose Soc Chef - 57 g
Salt - 6 g

Heat the milk with the vanilla, cream and skimmed milk powder. Add the glucose, dextrose and salt. At 40 ºC add the super structure stabilizer with the sugar. Heat to 85 ºC. Cool to 5 ºC. To be put in a maturation tank and then in an ice-cream turbine. With the help of a piping bag, make 3 cm diameter tubes.

Chocolate bath with freeze-dried strawberries

Cocoa butter - 500 g
White chocolate - 300 g
Sunflower oil - 20 g
Freeze-dried strawberry pieces Soc Chef - 50 g

Melt the cocoa butter with the white chocolate, add the oil and coat the frozen ice-creams in a bath at 35 ºC. Put the freeze-dried strawberry at the time of bathing.

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