Les ingrédients
A.1 – Room temperature:
- Water 2 683 g (34.81 %)
- Mint leaves 140 g (2 %)
- Vanilla pod 14 g (0.2 %)
Blend well with the hand-blender.
A.2 – At 25°C:
- Fat-free milk powder 558 g (7.96 %)
A.3 – At 35°C :
- Crème fraîche (35 % fat) 1 599 g (22.84 %)
A.4 – At 45°C :
- Sugar 986 g (14.09 %)
- Stabiliser 21 g (0.3 %)
- Glucose powder 36/39 DE 140 g (2 %)
Blend well, sieve.
A.5 – Before churning :
- Purée fruit de la passion Léonce Blanc 1 000 g (14.2 %)
Ajuster le poids à 7 000 g si nécessaire.
TOTALS : 7 001 g (100 %)
B · Results
- Dry extract 37 %
- Sugar level 19.2
- Total fats 8.08 %
- Milk fat 8 %
- Display temperature -12.94°C
Preparation
PUT the A.1 ingredients into the pasteuriser set to high.
ADD the A.2 to A.4 ingredients in the order shown and at the temperatures indicated at high speed, then pasteurise.
Maturation
Leave the flavours to develop for at least 4 hours to a maximum 16/18 hours, at 2°C and add the ingredients before churning, then churn.