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Hopefully you can enjoy a somewhat easier couple of working weeks during the holiday season because this time we have chosen a bit of haute cuisine combined.

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Presentation on theme: "Hopefully you can enjoy a somewhat easier couple of working weeks during the holiday season because this time we have chosen a bit of haute cuisine combined."— Presentation transcript:

1 Hopefully you can enjoy a somewhat easier couple of working weeks during the holiday season because this time we have chosen a bit of haute cuisine combined with vanilla ice cream. We made little buds with forest berry flavour as a special twist for vanilla ice cream. These buds are served in top restaurants. Forest berries are a mix of red, blue and purple forest fruits. This type of blend usually consists of raspberries, bramble berries and blue berries and sometimes wild strawberries. Creating buds like these is a precision job but the enclosed recipe and directions will guide you to success however. Vanilla finds its origin in the pods of the vanilla-orchid. They are used very widely in foodstuffs but also in perfume and tobacco. Madagascar is one of the largest suppliers of vanilla but the plant came from Mexico originally. The most important flavour-substance of vanilla is vanillin that gives the strong vanilla aroma. The demand for natural vanilla far outstretches the worldwide production. That is the reason why synthetic vanillin was developed. Next to vanillin the 3 times stronger ethyl-vanillin is used where. Vanilla is the first and most common ice cream flavour. With the forest berry buds you can make your everyday ice cream a culinary masterpiece. Forest berry buds with vanilla ice cream Click left mouse button for the recipe

2 Forest berry buds Recipe: Mix 1% sodium alginate in demineralised water. Prepare the syrup with forest berry flavour as explained below: Sugar syrup 53°Brix (in demineralised water)940,0gram Citric Acide30,0gram Elderberry Syrup 67° Brix10,0gram Forest berry flavour 20,0gram Dissolve 2,5 g of calcium chloride in 500 ml of water. Mix 1 part of syrup with 2 parts of the sodium alginate solution. Drip the syrup-alginate solution, using a pipette, in the calciumchloride Make sure you distribute the drops evenly in the fluid. After about 2 to 3 minute use a sieve to take the buds out of the solution and carefully rince them in clean cold water. Generously sprinkle your portion of vanilla ice cream with these deep red and sweetly flavourful buds. Click left mouse button for the recipe

3 Equipment: 2 flexible spatulas, 2 blenders, pan, 10 litre lamel, 2 litre can, whisk, powder blender Ika eurostar, GEL 5 ice cream maker Formulering: Processing: NrIngredientIngredient nr[%][gr] 1 Sisterna SP ,33,0 2 Slendid type ,44,0 3 Stabilisator Matrix AP ,151,5 4 Full Fat Milk UHT (3,5%) ,15771,5 5 Sugar 82 13,5135,0 6 Dextrose 63 3,030,0 7 Whipped ccream pasteurised 35% 119 5,555,0 Total100,01000 Added: vanilla paste (flavour) 10 : 1000 Disinfect all required equipment and surfaces according to the directions for use of your disinfectant. Blend part of the sugar with the Sisterna SP50 and the Matrix AP 1079 with the whisk until the powder is free of lumps. Mix the remainder of the sugar with the Slendid type 200 with the whisk, again until the powder is lumpfree. Weigh the liquids and blend them together. Add the sugar/emulsifier mixture with the whisk into the liquids and heat the blend up to 65°C. Now add the sugar/pectinemixture at 65°C stirring it continuously in and heat the blend further up to 85°C. Cool the ice cream mix as fast as possible in leaving the container in a tray of ice-water and allow it to ripen for about 8 hours at 8°C. Disinfect all required equipment and surfaces according to the directions for use of your disinfectant. Add the flavour and mix well with the spatula. Transfer the mixture into the pre-cooled ice cream maker and let it turn to -5°C. Vanilla ice cream


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