Frontenac Luxury Crashed Ice

Ingredients

Yield:

4 persons

• Orange-tonic sorbet

  • 30 ml. Yuzu
  • 500ml. Tonic
  • 1 l. simple syrup
  • 600ml. orange juice
  • 600ml. sparkling water
  • 10gr. stabilizer

• Raspberry sorbet

  • 450ml. water
  • 250gr. sugar
  • 110gr. glucose
  • 8gr. stabilizer
  • 1kg. raspberry puree

• Chocolate biscuit

  • 340 gr. ground almonds
  • 450 gr. sugar
  • 100gr. cacao
  • 20gr. flour
  • 560 gr. egg whites
  • 150 gr. sugar

• Vanilla ice cream

  • 200 gr. milk
  • 70gr. cream
  • 12gr. egg yolks
  • 56gr. sugar
  • 16gr. milk powder
  • 14gr. glucose
  • 1gr. stabilizer
  • ½ vanilla bean

Preparation

Difficulty:

Medium 

 

Total Time:

3.15 Hours

1. 1. For the orange-tonic sorbet: simply mix all the ingredients together. Stir well and put in the freezer for a few hours.
   2. For the raspberry sorbet: mix water, sugar, glucose, stabiliser and dissolve in medium-hot water. Add the raspberry puree and put in the freezer for a few hours.
   3. For the chocolate biscuit: Whisk the egg whites with 150gr. sugar. Mix the almonds and 450 gr. sugar together, strain until homogeneous and incorporate the mix to the egg whites. Repeat the procedure with cacao and flour.
   4. For the vanilla ice cream: mix the egg yolks sugar with milk powder. Bring the milk, cream, glucose plus the vanilla bean to a boil. Incorporate the boiling milk to the mix then cook until 72°C. Set aside to chill and put in the ice cream machine.
   5. Dispose the sorbets on the plate. Make lollipops with the chocolate biscuit and the vanilla ice-cream, then dispose on each side of the plate.
   6. For the ice block, bring water to a boil, then add fresh herbs and flowers, freeze.
   7. For the decoration, use a few seasonal fruits, meringue chips and edible flowers.