Echtes Gold-Kokos-Joghurt-Eis am Stiel
Part 1: Coconut Yogurt Sorbet
Zutaten
Methode- 1,098g Water
- 1,221g Granulated Sugar
- 366g Dry Glucose
- 24g Stabilizer 2000
- 3,294g Coconut Yogurt
- 5g Lemon Zest
- Blend the sugar, glucose, and stabilizer together and reserve.
- Bring the water to 45°C/113°F.
- Add the sugar mixture from step 1 and blend with an immersion blender.
- Bring to a boil for 1-2 minutes.
- Take off the heat and transfer it to a heatproof container. Cool down to 4°C/39°F as quickly as possible.
- Add the coconut yogurt and zest. Blend them thoroughly.
- Mature in the refrigerator overnight or for a minimum of 3 hours.
- Refer to the assembly section below for further instructions.
Part 2: True Gold Sorbet
Zutaten
Methode- 2,160g Water
- 1,480g Granulated Sugar
- 16g Dextrose
- 16g Glucose Syrup
- 16g Stabilizer 2000
- 500g deZaan True Gold Cocoa Powder
- Blend the sugar, dextrose, stabilizer, and cocoa powder together and reserve.
- Bring the water to 45°C/113°F.
- Add the sugar mixture from step 1 and blend with an immersion blender.
- Add the glucose syrup and mix.
- Cook to 82°C/179°F for about 5 minutes.
- Take off the heat and transfer it to a heatproof container. Cool down to 4°C/39°F as quickly as possible.
- Mature in the refrigerator overnight or for a minimum of 3 hours.
- Refer to the assembly section below for further instructions
Part 3: Assembly
Methode- Once both the ice cream mixes have been made, churn them to preference.
- Fill ½ of the mold with coconut yogurt sorbet and then follow with the true gold sorbet.
- Freeze immediately.
- Unmold once the ice cream has set.
- Reserve in the freezer until ready to serve.
Note: Prepare popsicle molds with sticks in the freezer for best results.
