Thyme infused cream

Thyme infused cream with yerba mate ice cream, apple, and celery

100YEARS Ambassador Carito Lourenço

Carito Lourenço



For 10 servings

Whipped thyme ganache

58 g Debic Stand & Overrun

80 g white chocolate

6 g inverted sugar syrup

6 g glucose syrup

2 gelatin leaves

8 g lemon thyme

2 g grated lemon rind

150 g Debic Stand & Overrun

Celery infused apples

200 g celery stalks

200 g Granny Smith apples

Yerba mate ice cream

160 g whole milk

36 g Debic Stand & Overrun cream

37 g sugar

20 dextrose

38 yerba mate


10 Tagete flowers


Whipped thyme ganache

Hydrate the gelatin in ice cold water.

Place the chocolate in a large bowl.

Heat together the first part of the cream, the inverted sugar syrup, and the glucose.

Remove from heat and add the thyme and lemon rind.

Cover and leave to infuse for 12 minutes.

Strain the infusion, bring to 45º C and add the (previously hydrated) gelatin.

Stir until dissolved.

Add the second part of the cream, which should be cold.

Mix to achieve an even consistency.

Refrigerate for at least 12 hours.

Whip until soft peaks occur.

Reserve in a piping bag with nozzle.

Celery infused apples

Clean the celery stalks and put through the juicer.

Peel the apples and scoop balls out of them using a melon baller.

Place them in the celery juice so that they are well submerged, vacuum-seal and leave to rest chilled for 12 hours to absorb the flavour of the celery.

Yerba mate ice cream

Heat the cream to 90º C and add the yerba mate, remove from heat and cover for 8 minutes to infuse before straining.

At the same time, pour the sugar into the boiling milk, whisk thoroughly to obtain an even consistency and boil for 1 minute.

Remove from the heat and add the cream cold.

Once mixed, leave to mature for 12 hours in the refrigerator.

Place in Pacojet containers and freeze for 24 hours before churning.


Arrange the lemon thyme whipped cream in a spiral and add 3 balls of apple steeped in celery juice.

Finish with a previously churned quenelle of yerba mate ice cream that has been allowed to rest for 30 minutes in the freezer.

Decorate with Tagete flower petals to enhance the citrus and aromatic flavours of the dessert.