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Individual and plated desserts

Coconut & Mango Passion Fruit Ice Cream Dessert in a Glass

Recipe made for 36 glasses by 12 cl
Dutch Shortbread Butter 75 g Icing sugar 35 g Whole eggs 10 g Flour 110 g Coconut Ice Cream Whole milk 1 036 g Skimmed milk powder 0% 120 g Whipping cream 35% 140 g Caster sugar 160 g Atomised glucose 40 g Inverted sugar 45 g Stabiliser 10 g Coconut Grains Ravifruit 600 g Classic Mango Passion Fruit Sorbet. Mango Grains Ravifruit 600 g Passion Fruit Grains Ravifruit 400 g Water 520 g Caster sugar 200 g Atomised glucose 75 g Dextrose 20 g Stabiliser 8g

Coconut Ice Cream and Raspberry Grains, Dutch Shortbread, Pineapple Compote Ravifruit and Mango Passion Fruit Sorbet.
Mango Passion Fruit Sorbet with Sorbet Mix Mango Grains Ravifruit 600 g Passion Fruit Grains Ravifruit 400 g Sorbet Mix Ravifruit 520 g Water 295 g Pineapple Compote Ravifruit 400 g

Dutch Shortbread Combine all ingredients together and leave to rest in the refrigerator. Roll out and cut into 5mm a side cubes. Bake at 170C for about 8 minutes. Set aside in the freezer. Coconut Ice Cream Warm the milk to about 25C and stir in the milk powder. At 30C, stir in of the caster sugar, the atomised glucose and inverted sugar. At 35C, pour in the cream. And at 40C, stir in the remaining of caster sugar mixed with the stabiliser. Pasteurise the lot to 85C whisking constantly and chill down quickly. Cling wrap in contact. Leave to mature for 2 hours at least before adding the Coconut Grains Ravifruit thawed between 5 and 10C. Process with a hand blender and churn. Classic Mango Passion Fruit Sorbet Heat the water to 30C and stir in of the caster sugar, atomised glucose and dextrose. At 40C, stir in the remaining quarter of caster sugar mixed with the stabiliser and bring the lot to the boil. Chill down quickly, cling wrap in contact and leave to mature for 1 hour minimum before adding the Mango Grains Ravifruit and Passion Fruit Grains Ravifruit thawed at between 5 and 10C. Mix with the cold syrup, process with a hand blender and churn. Mango Passion Fruit Sorbet with Sorbet Mix Thaw the Mango and Passion Fruit Grains between 5 and 10C. Process all the ingredients together and churn. Assembly Fill the bottom of the glass with coconut ice cream and sprinkle with Dutch shortbread cubes. Pipe the mango passion fruit sorbet over with a pastry bag and finish with the Pineapple Compote Ravifruit. Decorate with white chocolate decorations and pineapple leaves.

Pineapple Compote Ravifruit Mango Passion Sorbet Dutch Shortbread Cubes Coconut Ice Cream

RAVIFRUIT - 26140 Anneyron - France - Tel. : +33 (0)4 74 84 08 53 - Fax : +33 (0)4 74 84 14 56 - www.ravifruit.com