ice cream Lucila Baiardi Sorbet Recipes White Chocolate
Lattice, by Lucila Baiardi
Only a few things are needed to give ice cream a new appearance. A basic procedure typical from the chocolate technique is enough to be able to make the format evolve easily towards anything we can imagine. Wrapping a grapefruit and jasmine sorbet scoop in a white chocolate spherical lattice is a funny, surprising, even ground-breaking way to eat it.
Moreover, Lucila Baiardi shares two of her greatest passions with us in this product – chocolate and ice cream, both being the cornerstone on which Vioko (ice-cream parlour in Barcelona) actually stands.
GRAPEFRUIT AND JASMINE SPHERE
Grapefruit and jasmine sorbet
- 200 g water
- 280 g sugar
- 50 g atomized glucose
- 800 g grapefruit juice
- 4 g neutral stabilizer
- q.s. jasmine extract
preparation
Combine the water, sugar and glucose and bring to a boil. Add the stabilizer and heat up to 85ºC. Cool down as fast as possible.
Pour this mixture over the grapefruit juice and scent with the jasmine extract. Churn.
montage
Fill hemisphere molds with the sorbet and freeze. Join two sorbet hemispheres together so as to make a sphere.
With the help of a piping cone, garnish hemisphere molds with liquid white chocolate. Leave to cool in a blast chiller and unmold. Carefully wrap the sorbet scoops with them. Make sure they are properly attached and cleanly sealed. Garnish with some caramel.
