RECIPE

Entremet Ice cream

By Jean Francois Devineau, Pastry & Ice cream chef RAVIFRUIT

Recipe for 3 ice cream cake for 8 people each

Yogurt Bergamot ice cream
- Whole milk : 250g
- Liquid yogurt : 750g
- Skimed milk powder : 65g
- Cream 35% Fat : 390g
- Sugar : 200g
- Glucose powder : 75g
- Ice cream stabilizer : 8g
- Ravifruit Bergamot puree : 200g

Warm the milk. Stir in the milk powder at 25°C. Add in the glucose powder and ¾ of sugar at
30°C. Pour in the cream at 35°C. Stir in the ice-cream stabilizer and ¼ of the sugar at 40°C.
Pasteurize the mixture at 85°C. Cool the mixture down and leave in the refrigerator for at least
4 hours. Use a handheld immersion blender to blend the RAVIFRUIT Bergamot Purée and
yogurt with the ice-cream mixture. Churn the yogurt bergamot ice-cream mixture in the ice-
cream machine.

Nougat glacé
- RAVIFRUIT IQF Raspberry crumbs: 80g
- Honey: 120g
- Sugar: 30g
- Egg white: 80g
- Liquid cream 35% Fat: 400g
- Shopped roasted hazelnuts: 60g (Caramelize 45g shopped hazelnut with 15g sugar)
- Shopped roasted pistachio: 60g (Caramelize 45g Shopped pistachio with 15g sugar)

Cook sugar and honey to 118°C. Pour on egg whites and mix in mixer for to have a meringue to
colder down.Mix gently caramelized dry fruits with meringue, pour the soft whipping cream.
Finish with Raspberry crumbs. Pour in silicone molds at 9/10 and freeze in blast freezer
Raspberry Coulis framboise
- RAVIFRUIT Raspberry puree: 320g
- Syrup : 80g (40g eau-40g sucre)
- Inverted sugar: 20g

Warm all ingredients to 45°C. Colder down and pour in the frozen nougat glace. Freeze in blast
freezer. When it’s hard demolded.

Bergamot sponge cake

- Ravifruit Bergamot puree : 70g
- Water : 180g
- Sugar : 100g
- Powder egg whites : 35g
- Egg yolks : 35g
- Cold melted butter : 50g
- Almond powder : 90g
- Cake flour : 90g
- Baking powder : 2g

Mix together in mixer, Ravifruit bergamote puree, water, dry egg whites and sugar. When the
volume is important pour the egg yolks step by step. Add the sifted cake flour, backing powder
and almond powder. Mix gently with rubber spatula. Finish with melted butter. Pour on silicone
sheet and bake at 200°C for 8 to 10mn

White velvet
- White chocolate couverture: 250g
- Cocoa butter: 250g
- White color powder for chocolate: SQ

Melt cocoa butter to 50°C, add the white chocolate and white powder blend with hand
blender. Use with a spray gun at 40-45°C

Assembly
In silicone molds pour yogurt Bergamot ice cream. In the middle add the frozen nougat glace
with raspberry coulis, pour again at ¾ ice cream and finish with Bergmot sponge cake. Freeze in
blast freezer, when it’s hard unmolded and finish with white velvet