- 250 gr. Milk
- 225 gr. Sugar
- 4 gr. Stabilizer
- 2 Zested Tangerines
- 100 gr. Concentrated tangerine juice
- 600 gr. Tangerine purée
Heat milk. At 40°C add sugar, the stabilizer and the zests.
Bring to boiling point.
Add purée and concentrate. Mix well and strain.
Rapidly cool to 10°C and store over night in refrigerator.
Mix and turbine.
Pistachio Ice Cream
- 1 l Milk
- 152 gr. Milk powder
- 300 gr. Cream
- 284 gr. Sugar
- 60 gr. Powered glucose
- 60 gr. Egg yolks
- 4 gr. Stabilizer
- 108 gr. Pistachio paste
- 50 gr. Trimoline, inverted sugar
Weigh all the ingredients.
Start warming the milk and and cream.
At 25°C, add the pistachio paste.
At 30°C, add the milk powder, stabilizer and powdered glucose.
At 80°C, incorporate the mixture of whitened egg yolks and the sugar.
Pasteurize the entire preparation at 82°C then quickly cool to 4°C.
Leave to mature/rest for 12 hours minimum.
Mix and turbine between -6°C et -10°C.
Store in freezer at -18°C.
- 150 gr. Brown sugar
- 100 gr. Flour
- 100 gr. Melted butter
- 60 gr. Egg whites, beaten
- 2 gr. Sea salt
- ½ Vanilla pod
Mix the brown sugar, flour, sea salt and half a vanilla pod.
Add egg whites, then incorporate the melted butter and mix well.
Spread thinly on a baking sheet and bake à 160°C.
Cool and then use.
- 100 gr. White chocolate coverage
- 15 gr. Pistachio paste
- 50 gr. Roasted pistachios
- 100 gr. Home-made feuillantine
- Sea salt
Melt the white chocolate coverage, add the pistachio paste.
Incorporate the roasted pistachios, the home-made feuillantine and the sea salt, mix well.
Spread and laminate between two sheets.
Store in freezer.
- 184 gr. Melted butter
- 75 gr. Icing sugar
- 30 gr. Egg whites
- 225 gr. Flour
- 50 gr. Chopped pistachios
- 3 gr. Vanilla
Mix all ingredients following the listing order, roll dough on cooking sheet.
Cook at 170°C and let cool.
- 275 gr. Egg whites
- 90 gr. Sugar
- 90 gr. Powder sugar
- 240 gr. Almond powder
- 150 gr. Powder sugar
- 120 gr. Grilled minced pistachios
- 30 gr. Pistachio paste
- 15 gr. Milk
Beat the egg whites with the sugar, then add the flour, powder sugar, powder almond and the grilled minced pistachios.
Mix the pistachio paste with the milk and incorporate to the rest.
Cook at 15°C, then take out of the oven and turn over to cool.
- 100 gr. Kalamansi purée
- 75 gr. Water
- 40 gr. Sugar
- 20 gr. Glucose
- 4 gr. Pectin
- 1 gr. Gelatin
Mix sugar and pectin.
Warm the Kalamansi purée, water and glucose at 45°C.
Add the sugar/pectin mix and boil.
Add the gelatin.
Let draw then mix.