Milk Chocolate Earl Grey Ice Cream & Bergamot Sorbet Pop
Chocolate and tea flavors work together in this rich, creamy yet subtly light and spiced ice cream and sorbet combination. Serve it with a tea course or as a summer dessert on any menu.
Ingredients
Bergamot Sorbet
250g Boiron Bergamot puree
44g Glucose powder
3.75g Stabilizer
5g Invert sugar
187g Sugar
487g Water
976.75 Total weight
Milk Chocolate Earl Grey Ice Cream
600g Water
12g Earl grey tea
50g Sugar
98g Invert sugar
33g 0% milk powder
10g 80% whey protein
4g Stabilizer
20g Egg yolks
185g Guittard 38% cacao Soleil D’ Or
1000g Total weight
Milk Chocolate Dip
500g Guittard 38% cacao Soleil D’ Or
500g Cocoa butter
1000g Total weight
Directions
Bergamot Sorbet
Mix stabilizer with about 25% of sugar. Heat water, glucose powder, and invert sugar to 40°C/104°F. Rain in stabilizer mix. After 4-12 hours, immersion blend with puree. Process in batch freezer.
Milk Chocolate Earl Grey Ice Cream
Mix stabilizer with 25% of sugar. Heat the water to a boil, add tea, cover and infuse for 15 minutes. Strain and adjust with water to 600g. Bring tea infusion, milk powder, whey protein, egg yolks, and invert sugar to 40°C/104°F. Rain in stabilizer. At 60°C/140°F add chocolate and cook to 85°C/185°F. Cool rapidly. After 4-12 hours, immersion blend and process in a batch freezer.
Milk Chocolate Dip
Heat chocolate and cocoa butter to 48°C/120°F. Cool to 36°C/97°F.
Assembly
Mold sorbet in a small hemisphere flexipan. Blast freeze and unmold. Pipe milk chocolate ice cream into a pop mold. Press sorbet randomly into mold. Strike clean with a palette knife. Blast freeze and unmold. Dip in milk chocolate dip at -23°C/-10°F. Decorate as desired.