Dubai Chocolate Frozen Novelty
Ingredients
Milk Chocolate Ice Cream
· 4% whole milk 518g
· 36% cream 125 g
· Invert sugar 13 gr
· Granulated sugar 90 g
· 0% milk powder 30 g
· 41% Eclipse du Soleil 150g
· Stabilizer 4 g
Strawberry Coulis
· Strawberry Puree 300g
· Granulated sugar 45g
· Invert sugar 30 g
Method:
1. Mix all ingredietns.
2. Use at 40F-4C
Pistachio Tahini Gelato
· 4% Milk 655g
· 36% Cream 25g
· Sugar 150g
· Pure pistachio paste 75g
· Tahini 25g
· Base 50 35g
· Dextrose 20g
Milk Chocolate Dip
· Cocoa Butter 600g
· Coconut oil 100g
· 41% Eclipse du Soleil 300g
· Toasted Kataifi as needed
Method:
1. Melt all ingredients.
2. Use at 82F-27C
Directions
Assembly:
1. Mold milk chocolate ice cream in 50mm silicone hemisphere molds. Blast freeze. Demold and blast freeze.
2. Using a dipping fork, dip each hemisphere into strawberry coulis, place on a tray and reserve these inserts in a blast freezer.
3. Line an ice cream novelty mold with pistachio gelato and place inserts into gelato. Usually about 3 or what fits comfortably. Strike the molds clean. Blast freeze and demold.
4. Dip novelty into milk chocolate dip and quickly sprinkle with kataifi, then dip a second time into milk chocolate dip. Reserve in freezer.
Note: Ice Cream and Gelato are made brought to 185F-85C before churning.
