Recipes
700 g for 50 glasses
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Mixture A
600 g milk
320 g fresh cream (35%)
Mixture B
100 g skim milk powder
400 g granulated sugar
150 g TREHA®︎
50 g glucose syrup (DE30-50)
14 g stabilizer *¹
1 Madagascar vanilla pod
600g yellow sauce
600 g raspberries (frozen, whole)
*¹ FRUTTANEVE / CARPIGIANI Japan
Combine mixture A and B thoroughly. Add the vanilla pod and the stabilizer, then heat the mixture to 85℃/185℉.
Cool the mixture, then combine with yellow sauce and process in an ice cream machine. Add the raspberries while processing.
Reduces the sweetness of ice cream to improve overall flavor profile, while maintaining sugar content.
750 g water
200 g TREHA®︎
700 g egg yolks
350 g granulated sugar
Mix all ingredients and heat it to 80℃/175℉, preparing like a custard sauce.
Reduces the sweetness of the sauce to improve overall flavor profile while maintaining sugar content.
100 g unsalted butter
100 g granulated sugar
100 g almond flour
100 g cake flour *²
*² Violet / Nisshin Flour Milling Inc.
Combine all ingredients. Break the dough into crumbles using mesh strainer.
Bake in an oven at 180℃/355℉ for 10 minutes.
1200 g water
Mixture C
600 g granulated sugar
150 g TREHA®︎
100 g glucose syrup (DE30-50)
50 g powdered starch syrup
12 g stabilizer *¹
Mixture D
2500 g raspberry purée
50 g raspberry liqueur
Warm the water to 40℃/104℉ and add mixture C to make a syrup. Keep the syrup in the refrigerator for one day.
In a blender, mix the cold syrup with mixture D. Process the mixture in an ice cream machine.
Brings out the full flavor of the raspberries.
1000 g raspberry purée
200 g TREHA®︎
300 g granulated sugar
Heat raspberry purée and mix in TREHA®︎ and granulated sugar until dissolved.
Brings out the full flavor of the raspberries.
Raspberries as needed
Redcurrants as needed
Rose petals as needed
Pipe 8 g of raspberry sauce into a glass. Freeze in a blast chiller.
Pipe 20 g of vanilla ice cream and sprinkle 8 g of almond cookie streusel on top. Pipe another 20 g of vanilla ice cream, then freeze in a blast chiller.
Pour 8 g of raspberry sauce on top and freeze in a blast chiller.
Pipe 40 g of raspberry sorbet on top. Garnish with fresh raspberries, redcurrants and rose petals.
