Elle & Vire Recipes
 

Recipe Ice-creamcheese

For
3 persons
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To prepare this dish

Ingredient list
Raspberry Ice-creamcheese
1000 g raspberry puree
600 g sugar
15 g gelatin 200 Bloom
1000 g French Cream Cheese
Blood Orange Stracciatella
1000 g blood orange puree
600 g sugar
30 g rice flour
15 g gelatin 200 Bloom
1000 French Cream Cheese
150 g dark cover chocolate 53%
30 g sunflower or rapeseed oil
Blackcurrant ice-creamcheese
750 g blackcurrant puree
250 g water
700 g sugar
12 g gelatin 200 Bloom
1000 g French Cream Cheese
Almond ice-creamcheese
400 g almond paste 70%
500 g sugar
700 g milk
20 g rice flour
15 g gelatin 200 Bloom
1000 g French Cream Cheese
Elle & Vire products used

The recipe,
step by step

  1. 1

    Raspberry Ice-creamcheese

    Bring the puree and the sugar to the boil, add the rehydrated gelatine and then the cream cheese cut into chunks.
    Smoothen with a hand blender and reheat to 70°C.
    Let it cool down and churn like a classic ice-cream.
  2. 2

    Blood Orange Stracciatella

    Boil the puree with the sugar, and bind with the rice flour. Add the rehydrated gelatin, then the cream cheese cut into chunks.
    Smoothen with a hand blender and reheat to 70°C.
    Churn and pour the chocolate melted with oil. Mix with a scraper.
  3. 3

    Blackcurrant ice-creamcheese

    Proceed like the raspberry Ice-creamcheese, adding the water to the fruit puree.
  4. 4

    Almond ice-creamcheese

    Melt the almond paste and sugar in the milk. Heat to 90 °C. Bind with the rice flour and then add the rehydrated gelatine.
    Add the cream cheese in chunks, smoothen with a hand blender and reheat to 70°C.
    Let it cool down and churn like a classic ice-cream.

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