IVOIRE 35% Kisselo
Roll the shortbread out to a thickness of approx. 2.5mm. Place in a 40x60cm frame.Bake at 300°F (150°C) for approx. 16 minutes.Spread out 800g of CRUNCHY AL
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Cooking tools:
- Ice cream maker
- Hand mixer
- Saucepan
- Stove
- Instant-read thermometer
- Fine-mesh sieve
- Mixing bowl
- Microplane
- Paring knife
- Citrus press
- Refrigerator
- Airtight container
Ingredients
- 790g water
- 420g sugar
- 120g Atomized glucose
- 45g 0% fat powdered milk
- 6g Sorbet stabilizer
- 610g Lemon juice
- 1 Lemon zest
- 1 Vanilla pod
- 190g Dry butter 84%
- 140g Icing sugar
- 50g Powdered almonds
- 3g Fine salt
- 80g Whole eggs
- 95g Bread flour
- 275g Bread flour
- 16g Gelatin
- 260g Whole milk
- 12g Lemon zests
- 50g Yogurt powder
- 560g Plain yogurt
- 560g IVOIRE 35%
- 2g Gelatin
- 100g Whipping cream 35%
- 65g ABSOLU CRISTAL NEUTRAL GLAZE
- 105g IVOIRE 35%
- 35g Plain yogurt
- 6g Yogurt powder
- 170g ABSOLU CRISTAL NEUTRAL GLAZE
- 40g Water
- 85g Lime juice
- 1000g ABSOLU CRISTAL NEUTRAL GLAZE
- 100g Water
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