Ice Kream? This is the code name of an ultra light frozen yogurt created by pastry chef Michalak for parisiennes twigs
For 10 persons
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.
Mix the cream and Canderel Sucralose then beat the mixture into Chantilly just before serving, mix in the farmer cheese at the last moment.
Cut the strawberries in 4, mix everything. Bring to a boil and set aside at 4°. Pour the topping on the ice before serving.
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.