VANILLA ICE CREAM WITH TAHITENSIS VANILLA PASTE BASE
- UHT whole milk 870g
- SOSA 1% fat dry milk 60g
- Sugar 170g
- Glucose powder DE33 60g
- SOSA dextrose 30g
- Heavy cream 36% 225g
- Egg yolks 75g
- NOROHY Tahitensis vanilla bean paste 8g
- Combined stabilizer 6g
First pour the milk into your cooking pot (a saucepan or pasteurizing machine).
Once it is at 75°F (25°C), add the dry milk. At 85°F (30°C), add the sugars (sugar, glucose powder and dextrose).
At 105°F (40°C), incorporate the fat-based products (cream, egg yolks and vanilla paste). Once it is at 115°F (45°C), add the stabilizer and emulsifier mixture with a portion of the sugar (approx.10%).
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). If possible, homogenize the mixture to make any fat crystals as tiny as possible.
Leave the mixture to sit for at least 12 hours. Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C). Freeze at -22°F (-30°F), then store in a freezer at -0.5°F (-18°C).
INTENSE VANILLA & OPALYS 33% WHIPPED GANACHE
- Liquid starch 275g
- SOSA gelatin powder 220 Bloom 3g
- Water for the gelatin 15g
- NOROHY Tahitensis vanilla bean paste 4g
- OPALYS 33% CHOCOLATE 205g
- Heavy cream 36% 145g
Mix the hot liquid starch with the rehydrated gelatin and vanilla paste then gradually combine it with the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion. Add the cold heavy cream.
Mix again very briefly. Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours.
Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
LIQUID STARCH FOR WHIPPED GANACHE
- UHT whole milk 280g
- SOSA potato starch 8g
Mix together a small portion of the cold milk with the potato starch, and set aside.
Heat the rest of the milk with the glucose between 185°F (85°C) and 195°F (90°C).
Pour part of the hot glucose milk over the milk-starch mixture. Put everything back in the cooking appliance and bring to a boil.
RUM & VANILLA GEL
- ABSOLU CRISTAL NEUTRAL GLAZE 460g
- Mature rum 185g
- NOROHY Tahitensis vanilla bean paste 5g
Blend the Absolu Cristal with the rum and vanilla paste.
KNEADED BABA DOUGH
Use your hands to thoroughly mix together the flour, eggs, baking powder and fleur de sel. Knead.Once the dough starts to come away from the edges, gradually add the sugar then the room-temperature butter.Once the dough is very smooth, stop kneading.Leave it to rise for 10 minutes.Use a piping bag to fill the greased molds with dough.Leave it to rise until it has doubled in volume and then put it in the oven at 320°F (160°C) for about 15 minutes.
- Bread flour 90g
- Whole eggs 70g
- Live yeast 12g
- Fleur de sel 1,5g
- Sugar 25g
- European-style butter 55g
VANILLA WAFER BATTER
- European-style butter . 20g
- All-purpose flour 45g
- Confectioner’s sugar 35g
- Egg whites 45g
- NOROHY Tahitensis vanilla bean paste 0,5g
Sift the dry ingredients together. Use a spatula to mix half the egg whites with the dry ingredients and paste, then add the melted butter.
Add the remaining egg whites.
Smooth together and leave to cool in the fridge. (Take care not to beat this mixture.)
Spread the mixture into different shapes.
Bake at 390/410°F (200/210°C) for a few minutes, depending on the size of your shapes.
RUM & VANILLA BABA SYRUP
- SOSA gelatin powder 220 Bloom 10g
- Water for the gelatin 50g
- Water 685g
- Sugar 135g
- Rum 110g
- NOROHY Tahitensis Vanilla Bean Paste 10g
Rehydrate the gelatin.
Bring the water, sugar and vanilla bean paste to a boil.
Add the gelatin in its water and the rum.
- Rum & vanilla baba syrup 150g
- Golden raisins 50g
Bring the syrup to a boil and leave the raisins to steep for at least 24 hours.
Store in the syrup.
Make the vanilla ice cream, whipped ganache and vanilla and rum gel. Set aside.
Make the baba dough and arrange 3-4g in each 3cm half-sphere mold.
Leave the dough to rise for approx. 30 minutes at 79°F (26°C) then bake for approx. 15-20 minutes at 320°F (160°C).
Set aside in a dry place.
Make the vanilla wafer dough and use a spatula to arrange it into small comma shapes on a silicone mat.
Bake at 390°F (200°C) for a few minutes then, as soon as it is out of the oven, put it in a Yule log mold to give it a curved shape.
Set aside. Make the rum syrup and, while it is still hot, steep the babas in it for a few minutes, followed by the raisins. Set aside.
Churn the vanilla ice cream then spread it into flat-bottomed containers.
Store in the freezer.
Put a baba in a glass.
Use a spoon to help you pick up a few dabs of rum and vanilla gel and arrange them around the edges of the glass.
Beat the whipped ganache then put approx. 25g in the middle of your dessert.
Put in place a few steeped raisins.
Use an ice cream scoop to make some scoops (see photo), and put two in each glass.
Put in place a wafer. Serve.
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