“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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