Orange Blossom Norohy & Strawberry Cone
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ICE CREAM CONE MIX
- Mineral water 310g
- NOROHY organic Madagascar vanilla pod 8g
- All-purpose flour 265g
- Sugar 220g
- Lemon zest 8g
- VALRHONA clarified butter 130g
- Whole eggs 110g
Heat the water and vanilla, leave to infuse for 5 minutes, then strain the mixture.
Mix the flour with the sugar and lemon zest.
Add the melted butter and eggs, and mix.
Add the vanilla water and blend. -
WHOLE FRUIT STRAWBERRY SORBET
- Mineral water 195g
- Sugar 320g
- SOSA glucose powder DE33 155g
- Lemon juice 40g
- Strawberry purée 1290g
- Prosorbet 5 Hot/Cold 8g
Heat the water.
Once it is at 85°F (30°C), add the sugars (sugar, glucose powder).
Once it is at 115°F (45°C), add the stabilizers mixed with about 10% of the first portion of sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Stir together the syrup with the lemon juice and the strawberry purée, then blend them all together.
Leave the mixture to sit for at least 4 hours.
Mix using an immersion blender and churn at between 15/20°F (-6°C to -10°C).
Store in the freezer at 0°F (-18°C).
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NOROHY ORANGE BLOSSOM ICE CREAM
- UHT whole milk 1060g
- SOSA 1% fat dry milk 80g
- SOSA glucose powder DE33 120g
- Sugar 200g
- SOSA dextrose 80g
- Heavy cream 36% 400g
- SOSA guar gum 2.5g
- SOSA carob gum 2.5g
- SOSA Natur Emul 5g
- NOROHY orange blossom water 50g
Warm the milk and, once it has reached 85°F (30°C), add the milk powder, pour in three-quarters of the sugar and add the cream.
At 115°F (45°C), pour in the rest of the sugars mixed with the stabilizer. Heat the mixture to 140°F (85°C).
Blend it, strain it and let it cool quickly.
Leave it to mature at 40°F (4°C) for a minimum of 4 hours.
Then, add the orange blossom water and mix with an immersion blender.
Churn at 14-18°F (-8 to -10°C).–
Make the cone mix, the strawberry sorbet and the orange blossom ice cream.
Pour 20g of cone mix into the center of a waffle iron and cook it until it takes on a light golden color. Roll it around a mold to make a cone, then set aside.
Churn the strawberry sorbet and set aside.
Churn the orange blossom ice cream and set aside.
Put the ice creams in 2 separate piping bags.
Place the two piping bags into a third one fitted with a large fluted nozzle.
Fill the cone with the two ice creams, finishing off with a beautiful marbled swirl at the top.
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