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DeZaan Hero Image Of Stellar Stracciatella Ice Cream With Blueberry Sauce
Part 1: Stellar Coconut Stracciatella Ice Cream
  • 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)
  1. Bring the coconut cream and water to 45°C/113°F.
  2. Add all the dry ingredients excluding cocoa butter and cocoa mass.
  3. Blend the mixture with an immersion blender and bring to 82°C/179°F.
  4. Take off the heat and pour directly onto the cocoa butter drops. Blend with an immersion blender.
  5. Cool to approx. 25°C/77°F, add the lemon juice, and blend thoroughly.
  6. Mature the ice cream base overnight.
  7. Mix the ice cream mixture prior to churning.
  8. Churn to preference.
  9. Fold in the Quito Oro chunks immediately after churning.
  10. Reserve in the freezer until ready to serve.
Part 2: Blueberry Coconut Milk Sauce
  • 1000g Blueberry Puree (no sugar added)
  • 500g Coconut Milk
  1. Bring all the ingredients to a soft boil for 5 minutes. Make sure to stir continuously.
  2. Take off the heat and mix until well combined.
  3. Cool completely and reserve in the refrigerator until ready to use.
Part 3: Assembly
  1. 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.
  2. Once ready to serve, add one quenelle of ice cream onto chosen plate.
  3. Serve with a small saucier of blueberry sauce on the side. Pour over the ice cream on the plate.


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