1000 purée de framboise 600 sucre 15 g gelatin 200 Bloom 1000 g Cream cheese français
Blood Orange Stracciatella
1000 g purée d'orange sanguine 600 g sucre 30 g farine de riz 15 g gelatin 200 Bloom 1000 Cream cheese français 150 g dark cover chocolate 53% 30 g sunflower or rapeseed oil
Blackcurrant ice-creamcheese
750 g purée de cassis 250 g eau 700 g sucre 12 g gelatin 200 Bloom 1000 g Cream cheese français
Almond ice-creamcheese
400 g pâte d'amande 70% 500 g sucre 700 g lait 20 g farine de riz 15 g gelatin 200 Bloom 1000 g Cream cheese français
Bring the puree and the sugar to the boil, add the rehydrated gelatine and then the cream cheese cut into chunks.
Smoothen with a hand blender and reheat to 70°C.
Let it cool down and churn like a classic ice-cream.
2
Blood Orange Stracciatella
Boil the puree with the sugar, and bind with the rice flour. Add the rehydrated gelatin, then the cream cheese cut into chunks.
Smoothen with a hand blender and reheat to 70°C.
Churn and pour the chocolate melted with oil. Mix with a scraper.
3
Blackcurrant ice-creamcheese
Proceed like the raspberry Ice-creamcheese, adding the water to the fruit puree.
4
Almond ice-creamcheese
Melt the almond paste and sugar in the milk. Heat to 90 °C. Bind with the rice flour and then add the rehydrated gelatine.
Add the cream cheese in chunks, smoothen with a hand blender and reheat to 70°C.
Let it cool down and churn like a classic ice-cream.
Les recettes
