HANOS horeca groothandel
Foodxperience

Limone & Lime

This recipe is made with 'Limone & Lime 120' (62156220). It was developed in collaboration with artisanal ice cream master Alain Chartier.

He has several boutiques in Vannes where his creations are sold. The 3D mold contains 4 shapes of 120 ml - 88.5 x 61.5 x 44.7 mm

Ingredients

400gsucrose
120gglucose powder
500gLemon juice
912itemswater
2gLemon peel
60ginvert sugar
8gsorbet stabilizer

526glime pulp
120gglucose powder
374gsucrose
892gwater
8gstabilizer
80ginvert sugar

160gMilk chocolate 40%
390ghazelnut praline 60%
340gcrispy cookies

130gEgg yolk
230gProtein
75gFlour
75gEgg
70gWhole milk
15gLemon peel
120gsugar
85gbutter

Preparation

  1. Make a syrup with the water and the peels.
  2. Heat and add the sugars and stabilizer at 40°C.
  3. Pasteurize at 85°C. Quickly cool down to 4°C.
  4. Let stand for at least 4 hours, then add the lemon juice, set the refractometer to 32.7°Brix, and mix everything into a homogeneous mixture.

  1. Heat the water and add the sugars and stabilizer at 40°C.
  2. Pasteurize at 85°C.
  3. Quickly cool down to 4°C.
  4. Let stand for at least 4 hours, then add the lime pulp back, set the refractometer to 33°Brix, and mix everything into a homogeneous mixture.

  1. Melt the chocolate and add the praline and crumbled cookies.
  2. Immediately spread out on a silpat.

  1. Make a dough with the milk, butter, flour, eggs, and egg yolk.
  2. Then make a French meringue with the egg whites, sugar, and lemon zest.
  3. Very carefully fold the meringue into the sponge cake batter.
  4. Spread the batter on a silpat or baking paper and bake at 170°C for 12 minutes.

  1. Put the lemon sorbet in the Pillow30 mold.
  2. Cut the sponge cake to the size of the mold and place on the sorbet.
  3. Place in the blast chiller. Put the lime sorbet in the Limone &