Ingredients
Ice
(makes 30 ice lollies)
- Zest of untreated lemons 5 g
- Whole milk 300 g
- Fat-free milk powder 38 g
- Cream (35 % fat) 280 g
- Sugar 240 g
- Combined stabiliser 6 g
- Dextrose 105 g
- Glucose powder DE36/39 105 g
- Léonce Blanc yuzu purée 60 g
- Cream cheese “Philadelphia” 1080 g
Coating
- Ivory-type white chocolate 1 kg
- Neutral plant-based oil 200 g
(ideally grape seed oil)
Assembly
- Frozen ice lollies at 28°C
- White chocolate coating at 35°C
- Diced candied citrus zest.
(yuzu, orange, tangerine)
Preparation
Ice
Put the lolly moulds in the freezer.
Combine the sugar and the stabiliser, then add the dextrose and the glucose powder.
Cover and set aside.
Pour the water into a suitable saucepan or pasteuriser.
Add the zest and whole milk then heat gently.
At 25°C, add the milk powder to fully rehydrate it.
At 35°C, add the cream. Mix well.
At 45°C, add the mixture of sugar, stabiliser, dextrose and glucose powder.
Whisk well to combine.
Continue heating to 85°C, stirring continuously.
At 85°C, remove from the heat and stir continuously for 3 minutes.
Cool quickly to 4°C, then blend with a hand blender.
Refrigerate at 4°C for at least 4 hours and no longer than 16 hours.
Just before churning, slowly add the cream cheese while blending and then, without stopping the blender, add the Léonce Blanc yuzu purée.
Churn at – 8°C (adapt to your machine).
Serve immediately or turn out into a container.
You can progressively increase the amount of yuzu (by 20g each time) in the recipe, to your taste.
Coating
Gently heat the white chocolate to 45°C.
Add the neutral oil and mix well.
Blend if necessary, without adding any air. Use between 28 and 35°C.
Assembly
Dip the lollies diagonally into the coating, drain well then sprinkle
with diced citrus zest.
Leave to set on a guitar sheet.
Freeze then wrap individually.