ROSAEE | Valrhona
350g Raspberries - As needed Instant coffee powder Preparation: Make the almond milk for the ice cream and the coffee infusion. Make the ice cream, w
Ingredients
- 910g Raspberry
- 75g Water
- 70g Sugar
- 25g Raspberry eau de vie
- 10g Lime juice
- 455g Raspberry cooking juice
- 4g Agar-agar
- 7g Gelatin powder 220 Bloom
- 35g Water for the gelatin
- 100g Deodorized coconut oil
- 130g Almond flour
- 130g Brown sugar
- 2.5g Fleur de sel
- 115g Rice flour
- 2g Instant coffee powder
- 30g Espresso coffee
- 350g Raspberries - As needed Instant coffee powder
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