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1
Cone Dough
Melt the butter into the water. At the same time, mix the sugar with the eggs, then stir in the sifted flour. Add the vanilla bean. Cook the dough in a waffle iron and shape into a cone. Leave to cool. Store in an airtight container.
Eggs | 4 |
Sugar | 350g |
Butter | 240g |
Water | 500g |
Flour | 500g |
Vanilla | 1 bean |
1
Cone Dough
Melt the butter into the water. At the same time, mix the sugar with the eggs, then stir in the sifted flour. Add the vanilla bean. Cook the dough in a waffle iron and shape into a cone. Leave to cool. Store in an airtight container.
Eggs | 4 |
Sugar | 350g |
Butter | 240g |
Water | 500g |
Flour | 500g |
Vanilla | 1 bean |
2
Lemon Sorbet
Mix together all the dry ingredients, sift them into the water and stir them in. Heat to 185°F (85°C) to pasteurize. Cool the mixture to 40°F (4°C), add the fruit puree and use an immersion blender to combine the two. Churn at between 18°F and 21°F (-6°C and -8°C). Store at 0°F (-18°C).
Sugar | 206g |
Glucose powder DE33 | 60g |
Chicory root | 30g |
Carob gum | 2g |
Guar gum | 2g |
Water | 196g |
Inverted sugar | 30g |
CARAMANFRUIT lemon puree | 300g |
2
Lemon Sorbet
Mix together all the dry ingredients, sift them into the water and stir them in. Heat to 185°F (85°C) to pasteurize. Cool the mixture to 40°F (4°C), add the fruit puree and use an immersion blender to combine the two. Churn at between 18°F and 21°F (-6°C and -8°C). Store at 0°F (-18°C).
Sugar | 206g |
Glucose powder DE33 | 60g |
Chicory root | 30g |
Carob gum | 2g |
Guar gum | 2g |
Water | 196g |
Inverted sugar | 30g |
CARAMANFRUIT lemon puree | 300g |
3
Blueberry Sorbet
Mix the sugar, glucose, dextrose, and gums. Heat the water to 85°F (30°C), sift on the dry ingredients, stir them in and pasteurize at 185°F (85°C). Cool the mixture to 40°F (4°C), then add the fruit puree. Blend. Leave to mature for 12 hours. Churn at 15/20°F (-10°C/-6°C). Store at 0°F (-18°C).
Sugar | 110g |
Glucose powder DE33 | 60g |
Dextrose | 40g |
Carob gum | 2g |
Guar gum | 2g |
Water | 125g |
CARAMANFRUIT blueberry puree | 650g |
3
Blueberry Sorbet
Mix the sugar, glucose, dextrose, and gums. Heat the water to 85°F (30°C), sift on the dry ingredients, stir them in and pasteurize at 185°F (85°C). Cool the mixture to 40°F (4°C), then add the fruit puree. Blend. Leave to mature for 12 hours. Churn at 15/20°F (-10°C/-6°C). Store at 0°F (-18°C).
Sugar | 110g |
Glucose powder DE33 | 60g |
Dextrose | 40g |
Carob gum | 2g |
Guar gum | 2g |
Water | 125g |
CARAMANFRUIT blueberry puree | 650g |
Assembly and finishing
Dip the cone in the white chocolate and sprinkle with Strawberry Crispies. Place a few Strawberry Crispies in the bottom of the cone. Place the two sorbets in a piping bag fitted with a fluted nozzle to create a marbled look.
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Experts on fruit in all its forms.
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French know-how since 2002.
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Adapting recipes to each fruit variety.
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