Marbled Tropical Dulcey Ice Cream Bars | Valrhona
Use a small palette knife to coat the ice cream bar molds with 10g of Tropical Iced Mousse and place in the freezer. Churn the ice cream. When churned, marb
Ingredients
- 15g Ice cream stabilizer
- 2570g water
- 8g non-fat dry milk
- 230g powdered glucose
- 400g sugar
- 80g invert sugar
- 600g DULCEY 35%
- 100g OPALYS 33%
- 90g mango purée
- 45g banana purée
- 45g passion fruit purée
- 2g powdered gelatin
- 12g water
- 10g grande passion liqueur
- 55g egg whites
- 70g sugar
- 20g invert sugar
- 150g Heavy cream 36%
- 25g egg yolks
- 50g sugar
- 1/2ea vanilla bean
- 50g butter (softened)
- 70g all-purpose flour
- 5g baking powder
- 1g salt
- 835g DULCEY 35%
- 165g grape seed oil
- 200g Vanilla Breton Shortbread
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