MAKES 80 PIECES
  • ICE CREAM WITH NOROHY VANILLA EXTRACT
    • Whole milk 1100 g
    • 1% fat dry milk 62 g
    • Sugar 280 g
    • Glucose powder DE 33 120 g
    • Heavy cream 36% 400 g
    • Procrema Bio 5 5 g
    • Natur Emul 3 g
    • NOROHY vanilla extract 40 g

    Take approx. 10% of the sugar and mix it with the Procrema Bio 5 stabilizer and Natur Emul.
    Heat the milk to 75°F (25°C), then add in the powdered milk and vanilla extract.
    At 85°F (30°C), add the sugars. Once the mixture has reached 95°F (35°C), add the cream.
    At 115°F (45°C), add in the sugar mixed with the stabilizer and the vanilla extract.
    Pasteurize at 185°F (85°C), mix and quickly cool to 40°F (4°C).
    Leave to sit for at least 12 hours at 40°F (4°C).
    Strain, mix using an immersion blender and churn.

  • CEREAL SHORTCRUST PASTRY
    • Blanched almond flour 130 g
    • Crispy wheat flake cereal 130 g
    • Oats 65 g
    • Grenoble walnuts 25 g
    • Pumpkin seeds 25 g
    • Hemp seeds 13 g
    • Flax seeds 13 g
    • European-style butter 250 g
    • Pastry flour 100 g
    • Rye flour 100 g
    • Brown sugar 160 g
    • Plain yogurt 75 g

    In a food processor, roughly mix together the almond flour, crispy wheat flake cereal, oats, walnuts and seeds.
    Mix all the ingredients together.

  • VANILLA EXTRACT CHANTILLY

    Beat together the chilled cream, vanilla extract and sugar. Store in the refrigerator.

  • FIG COMPOTE
    • Fig 2400 g
    • Sugar 190 g
    • Olive oil 70 g

    Finely dice the figs. Cook half the figs with the sugar and olive oil.
    Set this mixture aside and add in the rest of the figs.

  • COUPELLE
    • Dill 40 g
    • Absolu Cristal Neutral Glaze 80 g
    • Fig 500 g

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  • PREPARATION

    Prepare the ice cream, shortcrust pastry, sliced figs, fig compote and chantilly.
    Roll out the shortcrust pastry to a thickness of 2mm.
    Leave to cool, then cut out disks with a diameter of 7cm.
    Place these onto the back of an approx. 7.5cm-diameter silicone mold.
    Bake at 300°F (150°C) for 12 minutes.
    Churn the ice cream.

  • PLATING

    Place approx. 30g of compote in the shortcrust cups.
    Put a scoop of ice cream on top. Use a piping bag with an 18mm nozzle to pipe out a large dab of chantilly cream.
    Using an immersion blender, mix the Absolu Cristal with half its weight of fig compote.
    Finish off by adding the fig Absolu droplets, some sprigs of dill and some thin fig slices.

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