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Dezaan Vacherin Hero Wide
Part 1: True Gold Ice Cream
  • 1400ml Whole Milk
  • 82g Trimoline
  • 12g Stabiliser 2000
  • 218g Sugar (caster)
  • 250g True Gold Cocoa Powder
  1. Prepare a container and ice bath for cooling the ice cream.
  2. In a bowl, add sugar, stabilizer and trimoline. Set aside until ready to use.
  3. In a medium pot, add milk and bring to 45ºC.
  4. Once at 45ºC, add in sugar mixture making sure to stir continuously to prevent any lumps.
  5. Add cocoa powder and thoroughly mix it (best done with an immersion blender).
  6. Heat to 81-82ºC.
  7. Pour ice cream mixture into prepared container and let cool in the ice bath.
  8. Let rest overnight for best results.
  9. Before churning, mix the ice cream again with an immersion blender to make sure all is well combined and nothing has set at the bottom of the container.
  10. Churn to preference.
  11. Transfer to container and store in freezer until ready to be spread onto sheet tray with guava sorbet.
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Part 2: True Gold Meringue
  • 200g Egg Whites (room temperature)
  • 200g Sugar (caster)
  • 180g Confectioner’s Sugar
  • 20g True Gold Cocoa Powder
  1. Preheat oven to 80ºC (176ºF).
  2. Prepare two sheet trays lined with silpat or double parchment paper. Set aside until ready to use.
  3. Sift confectioner’s sugar and true gold cocoa powder into a bowl and set aside until ready to use.
  4. In a mixing bowl, add egg whites and start whipping.
  5. Once egg whites are frothy (soap-like texture) gradually add the sugar until fully combined and meringue starts getting a shine to it (medium peaks).
  6. Gradually fold in confectioner’s sugar and cocoa powder mixture (add in 3-4 stages).
  7. Once all ingredients are well combined, spread the meringue evenly onto one sheet tray. On the second tray, spread even round discs (7cm).
  8. Transfer to oven and allow to dry for approx. 1hr.
  9. Remove once meringues are dried. Allow to cool down and store in an air-tight container with silica gels to help with humidity.
Part 3: Vanilla Mascarpone Chantilly
  • 500ml Single Cream (light cream)
  • 200g Confectioner’s Sugar
  • 10g True Gold Cocoa Powder
  • 250g Mascarpone
  • ½ Vanilla b
  • Bean

NOTE: if able to get soft queso blanco, substitue 75g of mascarpone for queso blanco.

  1. Prepare a piping bag. Place a mixing bowl into the refrigerator or freezer while scaling the ingredients.
  2. Sift confectioner’s sugar and true gold into a bowl. Set aside until ready to use.
  3. Once bowl is cold to touch, add in vanilla, mascarpone and dry ingredients. Whip until just combined.
  4. Add in cream and whip to medium/ stiff peaks.
  5. Transfer to piping bag, ready to use.
Dezaan Vacherin Pattern 2
Part 4: Citrus True Gold Vinaigrette
  • 150ml Lemon Juice
  • 150ml Orange Juice
  • 25g True Gold Cocoa Powder
  • To Taste - Salt
  • To taste - Pepper
  • 10g Agave Syrup
  • 75ml Olive Oil
  1. Mix juice and cocoa powder, then add the rest of the dry ingredients. Mix until well combined.
  2. Stir in the olive oil to create an emulsion. Set aside until ready to use.
Part 5: Guava Sorbet
  • 366ml Water
  • 407g Sugar (caster)
  • 122g Dry Glucose
  • 8g Stabilizer 2000
  • 1098ml Guava Puree
  • 30g Lemon Juice
  1. Prepare a heat proof container with the guava puree and lemon juice. Set aside until ready to use.
  2. In a bowl add the dry glucose and stabilizer together, stir until fully combined.
  3. In a pot add water and sugar. Bring to a boil.
  4. Once to a boil, add dry glucose and stabilizer.
  5. Mix well making sure there a no lumps.
  6. Bring to a boil (note: make sure all ingredients are dissolved, if any lumps blend with an immersion blender).
  7. Strain directly into container with guava and lemon juice. Mix until well combined and allow to cool down in the fridge completely (approx. 4ºC) For best results allow to mature overnight.
  8. Churn to preference.
  9. After churning, place in a container and reserve in the freezer until ready to spread onto sheet tray (note: both ice cream & sorbet need to be ready to spread at the same time).
Dezaan Vacherin Pattern 1
Part 6: Guava Gel
  • 210ml Guava Puree
  • 9g Sugar (caster)
  • 2g Agar Agar (vegan gelatin)
  • 30g Lemon Juice
  1. Prepare a heat proof container lined with acetate or plastic film wrap. Set aside until ready to use.
  2. In a bowl add sugar and agar and mix until well combined. Set aside until ready to use.
  3. In a pot add liquid ingredients (guava puree & lemon juice). Bring to a soft boil.
  4. Once to a boil, mix in agar and sugar mixture thoroughly.
  5. Cook for 1 minute and take off heat and transfer to prepared container. Allow to cool down before setting in the refrigerator. For best results allow to rest in refrigerator overnight.
  6. Once gel has set, add to a thermomix (or high intensity blender) and blend until smooth.
  7. Transfer to a piping bag. Gel is ready to use. Store in refrigerator.
Part 7: Assembly
  1. Once both ice cream and sorbet have been made and are at proper temperature, add the same amount of both to one prepared sheet tray (frozen tray lined with acetate). Marble them together and then spread into an even layer. Cover with acetate and freeze.
  2. Once frozen, cut out 7cm circle disc (cleaning cutter after each cut), place cut ice cream disc back onto a sheet tray lined with acetate into the freezer until ready to assemble dessert.
  3. To assemble dessert: place one meringue disc upside down and place the ice cream disc directly onto it.
  4. Cover ice cream with second meringue disc. (if plating many of these, do step 3 & 4 in advance and place back in freezer, take out a couple of minutes prior to plating)
  5. Pipe chantilly decoratively onto top of meringue.
  6. Pipe guava gel into the center of the chantilly.
  7. Zest a bit of fresh orange, lemon and lime over the top. Ready to be served along side the fresh citrus true gold vinaigrette.
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