Recipe for approx. 12 Eskimo Pies
Tangelo Sorbet
Ingredients
- Ravifruit Tangelo Puree 1kg
- Sugar 310g
- Glucose 100g
- Fiber (optional) 25g
- Water 260g
- Sorbet Stabilizer 6g
Method
- Heat the water to 30°C. Add the glucose, the fiber and ¾ of the sugar. Mix the stabilizer with ¼ of the sugar, and add the mixture when it reaches 40°C. Bring to the boil and cool down rapidly. Put in the refrigerator for a minimum of 4 hours. Mix the RAVIFRUIT tangelo purée (defrosted) between 0°C to 5°C with the previous mixture. Put in the sorbet machine.
Tangelo Coulis
Ingredients
- Ravifruit Tangelo Puree 155g
- Syrup (20g water + 20g sugar) 40g
- Inverted Sugar 10g
Method
- Heat all the ingredients to 45°C. Let it cool down and cover with a plastic film, leaving no air. Put in the refrigerator.
White Chocolate Coating
Ingredients
- White Chocolate Couverture 350g
- Cocoa Butter 100g
- Grape Seed Oil 50ml
Method
- Melt down the cocoa butter in a hot water bath, add the white chocolate couverture when the cocoa butter is melted. Add the grape seed oil. Use at 35-40°C.
Assembly
Pour 15 g of tangelo coulis in eskimo pie molds. Pour the tangelo sorbert and do a marble. Put in the blast freezer. Remove the eskimo pie from the molds and dip it in the white chocolate coating. Decorate with pistachio powder
Original Recipe by JEAN-FRANCOIS DEVINEAU
