Dubai Chocolate Frozen Novelty

Yield

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.

https://www.guittard.com/in-the-kitchen/recipe-print/dubai-chocolate-frozen-novelty