1000 g raspberry puree 600 g sugar 15 g gelatin 200 Bloom 1000 g French Cream Cheese
Blood Orange Stracciatella
1000 g blood orange puree 600 g sugar 30 g rice flour 15 g gelatin 200 Bloom 1000 French Cream Cheese 150 g dark cover chocolate 53% 30 g sunflower or rapeseed oil
Blackcurrant ice-creamcheese
750 g blackcurrant puree 250 g water 700 g sugar 12 g gelatin 200 Bloom 1000 g French Cream Cheese
Almond ice-creamcheese
400 g almond paste 70% 500 g sugar 700 g milk 20 g rice flour 15 g gelatin 200 Bloom 1000 g French Cream Cheese
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.
Recipes
