BERGAMOT
MANGO
COCONUT
BERGAMOT
MANGO
COCONUT

Ingredients
For 8 servings
Strawberry sorbet
300 g strawberry puree
91 g sugar
30 g inverted sugar
1.2 g ice stabilizer
120 g water
Mango sorbet
300 g mango puree
100 g sugar
30 g inverted sugar
1 g ice stabilizer
150 g water
Coconut ice cream
300 g unsweetened coconut puree
80 g sugar
30 g Debic Stand & Overrun
1 pc gelatin
120 g egg white’s
Bergamot parfait
Pistachio sponge cake
500 g eggs
200 g ground almonds
175 g ground pistachios
375 g sugar (1)
78 g Debic Crème Butter
175 g flour
375 g egg whites
78 g sugar (2)
Debic products used
Preparation
Strawberry sorbet
Bring the sugar, the water and the stabilizer to a boil. Add the puree, remove from the heat. Leave to cool and turbinate untill a smooth sorbet.
Mango sorbet
Bring the sugar, the water and the stabilizer to a boil. Add the puree, remove from the heat. Leave to cool and turbinate untill you have a smooth sorbet.
Coconut ice cream
Mix all the ingredients and heat to 75°C. Add the soaked gelatin. Mix and cool overnight. Turbinate untill you have a smooth ice cream.
Bergamot parfait
Whip the Debic Stand & Overrun until airy and firm Mix whit the pate a bombe mass and the bergamot puree.
Pistachio sponge cake
Whip the egg whites with the sugar (2), until you get a soft peak meringue. Melt the butter. Whip the eggs, sugar (1), ground almonds and pistachios until airy. Fold the melted Debic Butter into the above mixture. Spread the sponge cake on a baking tray 1 cm thick and bake at 210°C for 10 minutes. After baking, immediately remove from the baking tray.
ASSEMBLY & FINISH
Pipe the strawberry sorbet into a 4 cm round tubular mold and freeze. Unmold the sorbet, pipe the bergamot parfait into a 10 cm mold, push the strawberry parfait rod into the middle and freeze again. Unmold the ice cream stick and roll into the pistachio sponge cake. Place it in a 13 cm tubular mold and fill with mango sorbet and freeze. Unmold the tube, place into a 16 cm mold, fill with the coconut ice cream and freeze again. Unmold the bar of ice cream and cut into 4 cm slices, roll it through the coconut grater; cut a piece from the bottom and place on a biscuit.
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