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Tropical Ice Cream Sandwich

Almendra Callirgos / Executive Pastry Chef / Jackson and Company / Houston, TX

Ingredients for Passion Fruit and Mango Sorbet:

Method for Passion Fruit and Mango Sorbet:

  1. In a bowl, mix the sugar, glucose, dextrose, and Ice cream stabilizer.
  2. In a saucepan, heat the water to a temperature of 113°F, add the sugar mixture (1), and bring to a boil.
  3. Add the syrup to The Perfect Purée Mango Passion Fruit Blend.
  4. Mix and refrigerate to stabilize for 24 hours before churning in an ice cream machine.
  5. Once sorbet is ready transfer it to 4” diameter rings, and freeze.
  6. When the sorbet has set, using a 3” round cutter to remove the center.
  7. Transfer back to freezer until kiwi sorbet its ready.

Ingredients for Kiwi Sorbet:

Method for Kiwi Sorbet:

  1. In a bowl, mix the sugar, glucose, dextrose, and Ice cream stabilizer.
  2. In a saucepan, heat the water to a temperature of 113°F, add the sugar mixture (1), and bring to a boil.
  3. Add the syrup to The Perfect Purée Kiwi Puree.
  4. Mix and refrigerate to stabilize for 24 hours before churning in an ice cream machine.
  5. Once sorbet is ready, add to the middle of ring mold with the passion fruit and mango sorbet.
  6. Let set in the freezer.
  7. Unmold and then cut in half.

Ingredients for Cocoa Sablé:

  • 110 g. butter
  • 110 g. brown sugar
  • 110 g. almond powder
  • 80 g. cake flour
  • 30 g. cocoa powder

Method for Cocoa Sablé:

  1. In a mixer with a paddle attachment, mix the butter and sugar, add almond powder and mix again.
  2. Add the flour and cocoa and mix again.
  3. Chill for 30 minutes.
  4. Spread dough in between 2 acetate sheets.
  5. Chill again.
  6. Use a 4” diameter cutter and cut cookies.
  7. Bake in an oven at 350°F for about 15 minutes.
  8. Set aside and reserve for plate up.

Ingredients for Toasted Coconut Croustillant:

  • 325 g. milk chocolate
  • 70 g. feuilletine (wafer crumbs)
  • 70 g. toasted coconut
  • 50 g. grapeseed oil

Method for Toasted Coconut Croustillant:

  1. Melt the chocolate to 35 °C / 95 °F and combine with oil using a spatula
  2. Add feuilletine to the chocolate and toasted coconut and combine all ingredients with a spatula.
  3. Mix the chilled crispy praline with a spatula and spread it between two guitar sheets. Roll out the crispy layer to a thickness of 5 mm using a rolling pin.
  4. Transfer the crispy praline layer to a baking tray and place it in the fridge for 30 minutes.
  5. Cut the 3” circles of the crispy praline using a round cutter and then cut them in half to get half-moons. Transfer the pieces to a baking tray and put it in the fridge until assembly.

Ingredients for Chocolate Whipped Cream:

  • 500 g. heavy whipping cream
  • 120 g. dark chocolate 70%
  • 18 g. cold water
  • 3 g. gelatin powder

Method for Chocolate Whipped Cream:

  1. Bloom gelatin and let it sit for 5 minutes.
  2. Melt chocolate then set it to one side.
  3. Heat the cream until its simmering then remove it from the heat and stir in the gelatin.
  4. Slowly pour the cream to cover the chocolate, stirring in small circles.
  5. Whisk it together once you’ve added all the cream then chill it overnight.
  6. Whisk it until you have a medium peak. Be careful not to overwhip it.

 

 

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