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Dessert
Culinary Yogurt

Yoghurt and lime ice cream with raspberry

Yoghurt and lime ice cream with raspberry
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Ingredients
15
For the yoghurt and lime ice cream:
451g Water
290g Quescrem Culinary Yoghurt
100g Puré de Frambuesa
68g Skimmed milk powder
60g Sugar
120g Dextrose
4g Grated lime peel
7g Ice cream stabiliser

For the yoghurt foam:
300g Quescrem Culinary Yoghurt
100g Pasteurised egg white
50g Honey
2 N2O chargers

For the raspberry and yoghurt sauce:
300g Culinary Yoghurt
300g Quescrem Culinary Yoghurt
100g Raspberry puree

For the raspberry sponge cake:
110g Almond flour
255g Raspberry puree
214g Egg white
170g Egg yolk         
116g Sugar                   
130g Plain pastry flour              
5g Leavening agent

For the crunchy white chocolate and lyophilised raspberry:
300g White chocolate coating
1 Tablespoon of Powdered lyophilised raspberry
 
Preparation
75'
For the yoghurt and lime ice cream:
Put 451g of water in a saucepan. Add 4g of grated lime peel, 68g of skimmed milk powder and 120g of dextrose. Heat at 40ºC. Add 7g of ice cream stabilizer previously mixed with 60g of sugar. Heat everything up to 85ºC and remove from the heat. Heat the mixture in a cold double boiler (cold bain-marie) in order to cool down the mixture as soon as possible. Strain the mixture through a sieve. Add the Quescrem Culinary Yoghurt and mix everything using the mixer. Let the mixture stand for 6 hours at 4ºC. Shock freeze the mixture using a blast chiller at -40ºC. Once frozen, warm it up to -18ºC for its conservation. Then, warm it up to -11ºC (serving temperature), 24h before serving it.

For the yoghurt foam:
Mix everything using a mixer. Pour the mixture into the siphon and charge the siphon with 2 chargers. Set aside in the fridge for 1 hour minimum before its use.

For the raspberry and yoghurt sauce:
Mix everything and whisk.

For the raspberry sponge cake:
Combine carefully all the ingredients and mix using a mixer. Strain the mixture through a sieve and pour it into the whipping siphon. Charge the whipping siphon with 2 chargers. Set aside in the fridge for 2 hour minimum before its use. Using the whipping siphon, fill about ¼ of cardboard or plastic glasses (previously made a cut on the glasses base). Bake in the microwave at maximum power for 45 seconds. Let cool before removing the sponge cake from the glass.

For the crunchy white chocolate and lyophilised raspberry:
Temper the white chocolate coating. Spoon it into a disposable piping bag and pipe button-shape pieces on a plastic sheet. Sprinkle a bit of dried raspberry powder on each chocolate button. Use a tablespoon to produce a tear shape with each chocolate button.
Display
Place a raspberry and Quescrem Culinary Yoghurt sauce strip on the bottom of the plate. Place the raspberry microwave sponge cake on the sauce. Dispense the Quescrem Culinary Yoghurt foam making the shape of buttons using a whipping shyphon. Then, place a lime and Quescrem Culinary Yoghurt ice cream scoop. Decorate the dessert using the crunchy white chocolate and dried raspberry powder, the fresh blackberries and the lemon thyme.