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.
