Cheese Chocolate Bonbons David Wesmaël ice cream Passion Fruit Recipes Strawberry

Strawberry, cheese, and passion fruit ice cream bonbon by David Wesmaël

In our international ice cream magazine, so cool.. magazine 2, we dedicated an extensive feature to David Wesmaël, one of France’s most creative and versatile ice cream makers. MOF Glacier, author of the cover of so good.. magazine 32 and owner of La Glacerie Paris, his daily routine is a constant transition between ice cream, chocolate, and pastry.

The display case of their establishment features a variety of tasting options, all with one common denominator: the intense colors and flavors of the ice creams. Below, we share the recipe for this strawberry, cheese, and passion fruit ice cream bonbon.

“The idea was to take one of our iconic ice cream creations -the chocolate ice cream bonbon- and develop it further in terms of flavor and technique. In this new ice cream bonbon, we’ve worked with flavors complementary to chocolate, added a unique filling and brought in the handmade technique of these colored dots as decoration. This decorative technique gives a new visual dimension to these very fine chocolate spheres,” he says.

Photos: Damian Allard

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Strawberry, Cheese, and passion fruit ice cream bonbon

(Yield: 25 pieces)

Thin white chocolate shell

45 g cocoa butter
400 g white chocolate

Melt the cocoa butter along with the white chocolate. Cool to 30ºC to line the bonbon

Breton fromage blanc ice cream

410 g whole milk
135 g heavy cream, 35% fat
156 g sucrose
40 g atomized glucose
35 g skimmed milk powder, 0% fat
230 g Breton fromage blanc (white cheese)
4 g ice cream stabilizer

Heat the milk and heavy cream. At 20ºC, add half of the sucrose along with the milk and glucose powders. At 45ºC, add the stabilizer together with the remaining sucrose. Pasteurize the mix to 85ºC and rapidly cool down to 4ºC, add the fromage blanc and homogenize everything. Allow to mature for at least 4 hours and churn.

Passion fruit confit

375 g passion fruit juice
50 g atomized glucose
5 g invert sugar
70 g caster sugar
1 g pectin NH

Heat the passion fruit juice along with the invert sugar and atomized glucose in a saucepan.
After it reaches a boil, add the caster sugar well mixed with the pectin and boil again for several
minutes. Cook to 65°Brix with refractometer. Allow to cool down rapidly before use.

Hazelnut-speculoos crispy praliné

80 g crêpe pieces (gavottes)
60 g speculoos, chopped
70 g 60% hazelnut praliné
220 g milk chocolate, 42% cocoa
70 g hazelnut oil

Mix the hazelnut praliné, the crêpes and the speculoos pieces.
Separately, pour the melted milk chocolate over the oil.
Slowly mix all the ingredients together.

Plougastel strawberry sorbet

100 g water
180 g sucrose
40 g atomized glucose
680 g Plougastel strawberry purée
3 g sorbet stabilizer

Prepare a syrup with the water, half of the sucrose and the atomized glucose. At 45°C, incorporate the stabilizer mixed with the rest of the sucrose. Pasteurize to 85°C and rapidly cool down to 4°C. Add the strawberry purée and homogenize.
Allow to mature for at least 4 hours and churn.

Passion fruit sorbet

252 g water
215 g sucrose
60 g atomized glucose
10 g dextrose
3 g sorbet stabilizer
450 g passion fruit juice

Prepare a syrup with the water, half of the sucrose, the atomized glucose and the dextrose. At 45°C, incorporate the stabilizer mixed with the rest of the sucrose. Pasteurize to 85°C and rapidly cool down to 4°C. Add the passion fruit juice and mix. Allow to mature for at least 4 hours and churn.

Red glaze for decoration dots

15 g cocoa butter
150 g white chocolate
10 g red vegetable extract coloring

Melt the cocoa butter along with the white chocolate. Add the red coloring and mix.
Cool to 30°C and apply the red dots of the bonbon with the help of a cone.

Assembly

In a 3.5 cm wide hemisphere-shaped bonbon mold, pipe small irregular dots of tempered red glaze using a cone.
Allow to crystallize and immediately pour the tempered white chocolate into each of the cavities. Turn the mold over to allow the excess to drip off and obtain a thin, even shell in each of the cavities. Scrape the surface of the mold to remove the excess. Let crystallize at room temperature.
Using a piping bag, pipe the passion fruit confit into the center of each cavity. Then pour the crispy praliné, freshly mixed and tempered to 25°C, and fill each cavity completely.
Scrape the surface of the mold and set aside in the refrigerator for 4 hours before unmolding.
Mix the Plougastel strawberry sorbet, the fromage blanc ice cream and the passion fruit sorbet in a piping bag to create an even, proportionate marbling.
Pipe the marbling on a silicone mat with holes of the same diameter as the bonbons to obtain 3.5 cm wide and 1 cm high disks. Smooth out and freeze.
Unmold the disks and make a central hole with a pastry cutter. Place the perforated disks on the bonbons on top of the praliné and fill with passion fruit sorbet.
Place the second chocolate hemisphere to complete the chocolate assembly.
Store in the freezer until ready to serve.