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CHOCOLATE STUDIO | RECIPES | Frozen Desserts

Bittersweet Chocolate

Morello Cherry Sandwich
By Chef Donald Wressell
Yield
22-24 Sandwiches
64% L’Étoile du Nord Bittersweet Chocolate yields a rich, bittersweet chocolate ice cream. Combine that with Boiron’s tart and aromatic morello cherry sorbet, layered between a vanilla almond shortbread is a classic and satisfying combination.

Vanilla Almond Shortbread

Ingredients
  • 300 gButter
  • 10 gVanilla sugar
  • 125 gPowdered sugar
  • 100 gEgg yolks
  • 70 gAlmond flour
  • 490 gPastry flour
Directions
  1. 1

    Blend butter, vanilla sugar and powdered sugar without aeriation. Add yolks, mix to incorporate. Add almond flour and flour. Mix short. Chill for 30 minutes.

  2. 2

    Roll and cut to size and shape. Bake at 160°C/320°F about 14 minutes.

Bittersweet Chocolate Ice Cream

Ingredients
Directions
  1. 1

    Mix stabilizer with sugar. Heat remaining ingredients except chocolate to 40°C/104°F. Rain in stabilizer mix. At 60°C/140°F add chocolate. Bring to 85°C/185°F. Cool rapidly.

  2. 2

    After 4–12 hours immersion blend and process in a batch freezer.

Morello Cherry Sorbet

Ingredients
  • 500 gBoiron Morello Cherry purée
  • 337 gWater
  • 45 gGlucose powder
  • 4.5 gSorbet stabilizer
  • 18 gInvert sugar
  • 94 gSugar
Directions
  1. 1

    Mix stabilizer with 25% of sugar.

  2. 2

    Heat water, glucose powder, remaining sugar and invert sugar to 40°C/104°F. Rain in stabilizer mix. Cook to 85°C/185°F. Rapidly cool, chill syrup for 4–12 hours.

  3. 3

    Immersion blend purée into syrup. Process in batch freezer.

Bittersweet Chocolate Dip

Ingredients
Directions
  1. 1

    Heat chocolate and cocoa butter to 50°C/97°F. Cool to 36°C/97°F.

Directions
  1. 1

    Mold and unmold cherry sorbet into desired shape. Pipe chocolate ice cream into mold and press vanilla insert into mold. Strike mold clean and blast freeze. Unmold ice cream and sandwich with 2 cookies. Dip 1/2 way at –23°C/–10°F.

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