|Raspberries coulis for filling|
|vanilla beans||n° 2|
|passion fruit juice||250g|
|External cold strawberry and raspberry coulis|
|Yogurt ice cream|
|neutro- stabilizer 5||15g|
|glucose syrup 62 De||170g|
|potato starch lemon zest||60g|
|vanilla beans||n° 1|
480 g (2 cups) eggs
60 g (3+1/2 Tbs) yolk eggs 360 g (2 cups) sugar
320 g 3+1/2 cup) flour
60 g (5+1/2 Tbs) potato starch lemon zest
n° 1 vanilla bean
Mix sugars all together, pour them at 35°C (95°F) into the raspberries puree, mix and add softened and melted gelatine. Mix again and use.
Cook sugar and water at 121°C (250°F), pour the blend in yolk eggs, eggs, dextrose and vanilla beans. Beat till the mixture cools down at 30° (85°F). Add whipped cream. Use immediately and freeze in blast chiller.
Mix sugars all together with fruit stabilizer. Warm water and pour sugars in it, then pasteurize. Let it cool down and add the mango puree. Let it set for 12 hours and cook until creamy.
Mix raspberries and strawberries fleshes with lemon juice and warm at 35°C (95°F), mix sugars all together with lemon zest and add the first mixture. Bring to 40°C (105°F), mix until sugars are completely melted and filter. Use it immediately. Pour it into the specific silicone mould and freeze.
Mix sugar, dextrose, dehydrated glucose, dried milk and neutro- stabilizer 5, add warm milk mixing it well. Pasteurize at 85°C (185°F), cool down till 50°C (120°F), add yogurt and mix with electrical mixer.
Let it set for 12 hours and cook until creamy.
Mix sugars and water. Bring to 65°C (150°F). Let it cool down and add pistachio paste. Mix very well, filter and store in a refrigerator.
Beat eggs yolk eggs, flavourings and sugar. Aside sieve flours. Meanwhile grease cake pans. When eggs are airy, stop the mixer and add gently flours mixing with a spatula. Bake at 220°C (430°F) in the rectangular mould (base) for 6-8 minutes (depending on the type of oven).
1° With the raspberries coulis for filling, make the first insert with the Pistil Insert.
2° With the Flower Insert, make the flower-shaped semifreddo. Cool down in blast chiller.
3° Insert the flower into the exotic sorbetto using the Big Insert. Cool down in blast chiller.
4° With a fine layer of custard make the sponge cake, made with the Base and slightly dunked, stick to the obtained bar.
5° Fill the Wavy Mat with the cold coulis leaving alternatively one cavity empty. Cool down in blast chiller.
6° Sprinkle yogurt ice cream on the Wavy Mat, place it in the center of the base of the plastic support and close with the upper part of the Plastic Support. Place the pistachio sponge cake and freeze in blast chiller.
7° Unmold and spray neutral gelatin to glaze.
N.B. It is very important to cool down the moulds in blast chiller before using them to avoid ice cream melting while assembling.