White Chocolate Gelato & Tropical Fruit Sandwich
This delicious take on an ice-cream sandwich brings together the delicious flavors of white chocolate and tropical fruit for a creamy yet bright and light flavor, all rounded out with a coconut cookie crunch. This creation was a collaboration between Guittard and Boiron.
Ingredients
Coconut Cookie
240g Butter
70g Coconut butter
10g Vanilla paste
2g Salt
135g Powdered sugar
100g Egg yolks
485g Pastry flour
120g Toasted desiccated coconut
1162g Total weight
Tropical Fruit Sorbet
500g Boiron Tropical fruit puree
30g Glucose powder
4g Sorbet stabilizer
15g Invert sugar
101g Sugar
158g Water
808g Total weight
White Chocolate Gelato
540g Water
377g Guittard 31% cacao Crème Francaise
57g 0% Milk powder
24g Dextrose
2g Stabilizer
1000g Total weight
White Chocolate Dip
500g Guittard 31% cacao Crème Francaise
400g Cocoa butter
100g Coconut oil
1000g Total weight
Directions
Coconut Cookie
Melt and cool coconut butter to a pomade texture. Blend remaining butter, powdered sugar, coconut butter, salt and vanilla without aeriation. Add egg yolks. Add toasted coconut followed by pastry flour. Roll, cut into desired shape and bake at 160°C/ 320°F about 14 minutes.
Tropical Fruit Sorbet
Mix the stabilizer with 25% of sugar. Heat water, invert sugar, glucose powder and remaining sugar to 40°C/104°F. Rain stabilizer/ sugar mix in and bring to 82°C/180°F. Cool syrup rapidly to 4°C/40°F, after 4-12 hours, immersion blend puree into syrup. Process immediately in a batch freezer.
White Chocolate Gelato
Mix stabilizer with dextrose. Heat water and milk powder to 40°C/104°F. Rain in stabilizer mix and cook to 60°C/140°F. Add chocolate and cook to 85°C/185°F. Cool rapidly to 4°C/40°F. After 4-12 hours, immersion blend and process in a batch freezer.
White Chocolate Dip
Heat all ingredients to 50°C/122°F. Cool to 36°C/97°F.
Assembly
Mold, blast freeze and unmold sorbet for the center of sandwich. Pipe white chocolate gelato into desired mold and press sorbet center in. Strike the mold with a spatula to clean shape. Blast freeze. Unmold frozen dessert and place between 2 coconut cookies. Dip ½ into white chocolate dip and sprinkle with toasted flake coconut and dip a second time to seal coconut.
