SPIRALIS
Prepare the Ice Cream, Crémeux, Sour Cherry Marmalade, and Sponge Biscuit. Make the Clusters and place them in a semi-circle around a 6 cm diameter cutter.
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Cooking tools:
- Ice cream maker
- Immersion blender
- Siphon
- Cream charger
- Stand mixer
- Piping bag
- Cookie cutter
- Instant-read thermometer
- Fine-mesh sieve
- Kitchen scale
- Microwave
- Freezer
- Refrigerator
- Saucepan
- Stove
- Mixing bowl
- Colander
- Spatula
- Kitchen shears
- Plastic cup
- Spoon
Ingredients
- 46g Non-fat dry milk
- 90g Confectioner's sugar
- 90g Powdered glucose
- 6g Ice cream stabilizer
- 1000g Milk
- 270g ALMOND INSPIRATION
- 1100g Milk
- 220g Egg yolks
- 110g Confectioner's sugar
- 1300g Crème anglaise
- 8g Gelatin powder
- 690g ALMOND INSPIRATION
- 600g Sour cherries
- 60g Sugar
- 5g Lemon zest
- 60g ABSOLU CRISTAL NEUTRAL GLAZE
- 180g ALMOND PASTE FROM PROVENCE 70%
- 90g Milk
- 25g Bread flour
- 315g Egg whites
- 355g ALMOND INSPIRATION
- 240g Wheat flake cereal
- 5g Fleur de sel
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