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  • En 08 Recipe Book Avant Garde Ice Cream 1

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    chadyamagata
    299 views11 pages
    This document contains 11 recipes from Jordi Roca's recipe book for avant-garde ice creams and desserts. The recipes include baked apple ice cream, vanilla ice cream, Roca-Cola sorbet, naturally cooked and caramelized apple toppings, sable pastry dough, flourless chocolate cake, green tea cake, and instructions for making vanilla powder. The recipes utilize unusual ingredients and preparation methods to create novel textures and flavor combinations.

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    This document contains 11 recipes from Jordi Roca's recipe book for avant-garde ice creams and desserts. The recipes include baked apple ice cream, vanilla ice cream, Roca-Cola sorbet, naturally cooked and caramelized apple toppings, sable pastry dough, flourless chocolate cake, green tea cake, and instructions for making vanilla powder. The recipes utilize unusual ingredients and preparation methods to create novel textures and flavor combinations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    299 views11 pages

    En 08 Recipe Book Avant Garde Ice Cream 1

    Uploaded by

    chadyamagata
    This document contains 11 recipes from Jordi Roca's recipe book for avant-garde ice creams and desserts. The recipes include baked apple ice cream, vanilla ice cream, Roca-Cola sorbet, naturally cooked and caramelized apple toppings, sable pastry dough, flourless chocolate cake, green tea cake, and instructions for making vanilla powder. The recipes utilize unusual ingredients and preparation methods to create novel textures and flavor combinations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 11

    Jordi Roca

    Recipe Book

    AVANT GARDE ICE


    CREAMS

    AVANTGARDE ICE CREAM

    by Jordi Roca
    Jordi Roca
    Recipe Book

    AVANT GARDE ICE


    CREAMS

    AVANTGARDE ICE CREAM

    by Jordi Roca
    Jordi Roca

    Recipe

    BAKED APPLE ICE


    CREAM
    Ingredients
    ● 240g/9oz of dextrose ● 40g/1oz of sugar
    ● 120g/4oz of skimmed ● 4 Royal Gala apples
    milk powder
    ● 12g/0.5oz of stabiliser
    ● 300g/11oz of 35%
    cream ● 828g/29oz of whole milk

    ● 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.

    3
    Jordi Roca

    Recipe

    VANILLA ICE CREAM


    Ingredients
    ● 1080g/38oz of whole ● 120g/4oz of muscovado sugar
    milk
    ● 260g/9oz of dextrose
    ● 400g/14oz of 34%
    cream ● 12g/0.5oz of stabiliser
    ● 80g/3oz of skimmed ● 8 Tahitian vanilla pots
    milk powder
    ● 4g/ 1tsp of vanilla
    powder

    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.

    4
    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

    ● An orange peel ● 60g/2oz of inverted sugar

    ● A lime peel ● 200g/7oz of 21 DE atomized


    glucose
    ● 10 cloves ● 12g/0.5oz of stabiliser
    ● 1 cinnamon stick ● A pod and a half of Tahitian vanilla

    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.

    5
    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

    Alternatives without the vacuum bag


    Boil the apples for 2 minutes to avoid oxidation
    Cook the apples in the microwave at maximum heat

    Preservation of apples: 1-2 weeks in the fridge

    6
    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

    Apple preservation: Months (if turned into jam)

    7
    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

    8
    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

    9
    Jordi Roca

    Recipe

    GREEN TEA CAKE


    Ingredients
    ● 500g/18oz of ground almond
    ● 500g/18oz of white sugar
    ● 500g/18oz oh whole eggs
    ● 250g/9oz of butter
    ● 50g/2oz of green tea powder

    Method
    ● Knead all the ingredients together
    ● put the dough in cake tins and bake it at 185º for about 20 minutes

    10
    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

    Preservation: Hermetic container in a dry place.

    11

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