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Makes 12 desserts.
Recipe Step by Step
Step01
CAFÉ LECCESE À L’AMATIKA
623 g Pure arabica espresso coffee
95 g Sucrose
95 g Dextrose
32 g Inulin
150 g AMATIKA COUVERTURE
3 g Sosa Organic Procrema
52 g Maldon salt
Make a syrup by mixing the sugars with the stabilizer, using boiling hot coffee. Mix the syrup with the AMATIKA to create an emulsion. Mix in an emulsion blender to get a more silky and less spongy final texture.
Step02
VEGAN CARAMEL DRIZZLING SAUCE (ALSO FOR MARBLING THE ICE CREAM)
100 g Unsweetened organic almond milk
100 g Caster Sugar
100 g Absolu Cristal
Dry-caramelize the sugar in a non-stick pan. Reduce with the boiling almond milk, paying attentionto the boiling point.Mix the caramel with the ABSOLU CRISTAL using an emulsion blender.
Assembly and finishing
Put around a third of the sorbet in the special stick mold and put it in a blast chiller.Drizzle over the vegan caramel sauce and put back in the chiller.When the caramel has also set, finish with the sorbet and smooth everything over.Chill until the popsicle has fully set, to ease extraction from the mold.Coat the popsicle by immersing it in the penguin glaze.To add an special modern, vibrant touch, spray the popsicle when it has just come out of the blast chiller with a mixture of OPALYS 70% chocolateand 3 Valrhona Signature blue cocoa butter, to give it a velvety effect.