
Ingredients
For 1915 g
450g
QimiQ Whip Pastry Cream
10g
Ice cream stabilizer Cremodan 30
100g
Dextrose
350g
Sugar
1pinch(es)
Salt
900g
Ravifruit orange puree
50g
Orange blossom extract
50g
Nielsen-Massey Bourbon Vanilla Paste
Preparation
- Mix the Cremodan and the dextrose and set aside.
- Place all the QimiQ Whip, sugar and salt into a pot or the pasteurizer.
- Heat the mixture to 50 °C. Add the stabilizer/dextrose mixture and continue to heat to 70 °C.
- Place the mixture on ice or in the blast chiller to cool quickly. Add the orange fruit puree, blossom extract and vanilla paste.
- Allow the mixture to mature in the refrigerator for a minimum of 2 hours, preferably over night.
- Run in the batch freezer until set, and place into the freezer until hard.