Frozen yogurt signed Michalak

Ice Kream? This is the code name of an ultra light frozen yogurt created by pastry chef Michalak for parisiennes twigs

For 10 persons

ICE KREAM

Preparation:

Heat the powdered milk, water, cream and glucose in a pan. Mix separately the stabilizer and the Canderel Sucralose, that you add to the mix when it reaches 50°.

Bring to a boil, pour the hot liquid on the egg yolks and cook at 85° in a pan. Pour all the hot liquid on the Philadelphia, then mix. Pour the mix in a turbine.

CHANTILLY

Preparation:

Mix the cream and Canderel Sucralose then beat the mixture into Chantilly just before serving, mix in the farmer cheese at the last moment.

STEWED FRUIT

Preparation:

Cut the strawberries in 4, mix everything. Bring to a boil and set aside at 4°. Pour the topping on the ice before serving.

SUCRALOSE CRUNCH

Preparation:

Make dough with the butter, corn starch, Canderel Sucralose, the potato flower, raw almond powder and salt, as well as the chopped nuts.

Bake the dough at 170° during 15 min. Allow to cool down and crumble.

 

Also discover the frozen lemon tart and the granola of strawberries and chocolate.


ICE KREAM

Ingredients

20g of light powdered milk

600g of water

120g of liquid light 5% cream

80g of atomized glucose

40g of egg yolks

3g of Stab 2000

15g of Canderel Sucralose

120g of light Philadelphia

MATERIEL : ice cream robot

CHANTILLY

Ingredients

800g of liquid cream 25% UHT

200g of 0%farmer cheese

10g of Canderel Sucralose

2 vanilla pods

STEWED FRUIT

Ingredients

1000g of fresh strawberries

10g de Canderel Sucralose

10g of pectine NH

SUCRALOSE CRUNCH

Ingredients

140g of light butter

140g of corn starch

14g of Canderel Sucralose

30g of potato flour

120g of raw almond powder

2g of fleur de sel

40g of raw nuts

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