Home Recipes BERGAMOT
MANGO
COCONUT

BERGAMOT
MANGO
COCONUT

BERGAMOT
MANGO
COCONUT

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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

300 g Debic Stand & Overrun

150 g pate a bombe mass

80 g bergamot puree

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

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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel
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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.

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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