Part 1: Stellar Coconut Stracciatella Ice Cream
Ingredients
Method- 2400g Coconut Cream (min 25% fat)
- 200g Water
- 164g Trimoline
- 12g Stabilizer 2000
- 400g Granulated Sugar
- 300g deZaan Stellar Cocoa Butter
- 200g Lemon Juice
- 400g deZaan Quito Oro Cocoa Mass (chopped)
- Bring the coconut cream and water to 45°C/113°F.
- Add all the dry ingredients excluding cocoa butter and cocoa mass.
- Blend the mixture with an immersion blender and bring to 82°C/179°F.
- Take off the heat and pour directly onto the cocoa butter drops. Blend with an immersion blender.
- Cool to approx. 25°C/77°F, add the lemon juice, and blend thoroughly.
- Mature the ice cream base overnight.
- Mix the ice cream mixture prior to churning.
- Churn to preference.
- Fold in the Quito Oro chunks immediately after churning.
- Reserve in the freezer until ready to serve.
Part 2: Blueberry Coconut Milk Sauce
Ingredients
Method- 1000g Blueberry Puree (no sugar added)
- 500g Coconut Milk
- Bring all the ingredients to a soft boil for 5 minutes. Make sure to stir continuously.
- Take off the heat and mix until well combined.
- Cool completely and reserve in the refrigerator until ready to use.
Part 3: Assembly
Method- Once all the components have been made, start by preparing the desired bowls in the freezer, allowing them to be quite cold prior to adding a scoop of ice cream.
- Once ready to serve, add one quenelle of ice cream onto chosen plate.
- Serve with a small saucier of blueberry sauce on the side. Pour over the ice cream on the plate.
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