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En 08 Recipe Book Avant Garde Ice Cream 1
En 08 Recipe Book Avant Garde Ice Cream 1
Recipe Book
by Jordi Roca
Jordi Roca
Recipe Book
by Jordi Roca
Jordi Roca
Recipe
● 60g/2oz of
muscovado sugar
Method
● Core the apples and put half of a cinnamon stick on its place. Cook them at
160ºC for 16 minutes.
● Mix up the (still cold) milk, the cream, the milk powder and the dextrose
● Heat it up at medium temperature stirring without stopping, up to 50-60ºC
● In another bowl, mix the stabilizer, the muscovado sugar and the white
sugar and add it to the pot still continuing to stir until it reaches 83-85ºC
● Cut the baked apples in four pieces and add them to the still hot mixture
● Mash the mixture obtained until it̀s properly blended together
● Cool it off quickly up to 4ºC
● Once it is already settled and cooled off, put the mixture in the ice-cream
maker until it reaches a 6 or 8ºC temperature and it has the correct texture,
for about 5 to 10 minutes.
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Jordi Roca
Recipe
Method
● Open the vainilla poods in half and scrape the inside to take out the
pulp and seeds. keep bath elements.
● Mix up the milk, the cream, the dextrose and the milk powder. Heat it
up at a low temperature up to 60-70ºC
● In another bowl, mix up the muscovado sugar, the stabiliser and the
vanilla
● Add it to the mixture at 60-70ºC, together with the pulp and the
pods
● Stir it up well, up to 85ºC
● Wait 5 minutes and strain it
● Quickly cool off the base mixture down to 4ºC
● Once it is already settled and cooled off, put the mixture in the
ice-cream maker until it reaches a 6 or 8ºC temperature and it has
the correct texture, for about 5 to 10 minutes.
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Jordi Roca
Recipe
ROCA-COLA SORBET
Ingredients
● 1 litre of water ● 300g/11oz of muscovado sugar
● 2 fresh liquorice sticks ● 120g/4oz of 40º rum
Method
● Steep the cinnamon (broken into pieces), the cloves, the liquorice,
the opened vanilla pods and the peels of the citrus fruits in water at
90ºC
● Strain it, add the atomized glucose and stir it together
● In a bowl, mix the muscovado sugar and the stabiliser. Then add it to
the main mixture
● Add the inverted sugar and stir it
● Heat it until it reaches 85ºC
● Cool it off quickly down to 4ºC
● Once it is tepid, add in the rum
● Once it is already settled and cooled off, put the mixture in the
ice-cream maker until it reaches a 6 or 8ºC temperature and it has
the correct texture, for about 5 to 10 minutes.
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Jordi Roca
Recipe
NATURALLY COOKED
APPLE TOPPING
Ingredients
● 2 Royal Gala apples (of about 100g/3.5oz each one)
Method
● Dice the apples in small pieces
● Put the diced apples in a vacuum boiling bag
● Cook them for 30 minutes in a bain marie at 85ºC
● Once the apples are well cooker open the bag and let it cool to room
temperature
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Jordi Roca
Recipe
CARAMELIZED APPLE
TOPPING
Ingredients
● 2 Royal Gala apples (of about 100g/3.5oz each one)
● White sugar in a 20% proportion of the apples wight
(approx. 40g/1oz)
● Butter: in a 10% proportion of the apples weight
(approx. 20g/0.7oz)
Method
● Dice the apples in small pieces
● Heat up the sugar in a frying pan and when it starts to caramelize,
add the diced apple.
● In the middle of the cooking process, add in the butter
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Jordi Roca
Recipe
SABLE PASTRY
DOUGH
Ingredients
● 5 egg yolks
● 200g/7oz of sugar
● 250g/9oz of butter
● 500g/18oz of flour
● 20g/1oz of baking powder
Method
● Emulsify the yolks together with the sugar
● Mix the baking powder, the butter and the flour. Add the previous
mixture and knead it until you get a homogeneous dough
● Let it cool off
● Flatten it out with a rolling pin
● Dice it into 1x1x1cm pieces
● Spread out the dough chunks over the baking sheet
● Bake them for 10 minutes at 180ºC
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Jordi Roca
Recipe
FLOURLESS
CHOCOLATE CAKE
Ingredients
● 500g/18oz of 72% chocolate
● 425g/15oz melted butter
● 30g/1oz of cocoa powder
● 500g/18oz of sugar
● 3 whole eggs
● 3 egg whits
Method
● Mix up the melted butter with the cocoa, and add the melted
chocolate
● Emulsify the egg yolks and sugar, then beat the egg whites carefully
and mix together. Add in the chocolate mix and stir it until it makes a
light fluffy mixture
● Put the mixture into cake tins and bake it at 185ºC for about 15
minutes
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Jordi Roca
Recipe
Method
● Knead all the ingredients together
● put the dough in cake tins and bake it at 185º for about 20 minutes
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Jordi Roca
Recipe
VANILLA POWDER
Ingredients
● Vanilla pods, previously soaked
Method
● Wash the vanilla pod pieces with water to clean any possible remains
● Dry the pods (2 options)
1.-Dry them in the oven
2.- Leave them inside a Tupperware on top of the oven or in a
dry and warm place for a few days, until they dry
● Grind the dried pods until they are powdered
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