Marbled Tropical Dulcey Ice Cream Bars | Valrhona

Name: Marbled Tropical Dulcey Ice Cream Bars | Valrhona
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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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

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