« Elegance Des Siecles Passes »

Individual Plated Frozen Dessert

Door

Pastry Lions

Ingrediënten

Speciale slagroom UHT 35,1%

289g

Tourage roomboter Extra 82% vet

210g

Volle melk

995g

Ice cream « 3 vanilla smoked & roasted »

Whole Milk

560g

Milkpowder 0% fc

50g

Cream 35% fc

120g

Invertsugar

30g

Maltitol

148g

Egg yolk

80g

Icecream stabilizator

3g

Vanilla beans Madagascar-Tahiti-Mexico

9pcs.

Ice cream « Yuzu »

Whole Milk

435g

Milkpowder 0% fc

39g

Cream 35% fc

169g

Maltitol

200g

Yuzu puree

150g

Ice cream stabilizator

3g

Sorbet « Clementine-Mango »

Water

50g

Caster sugar

230g

Glucose powder

70g

Mango puree

350g

Clementine puree

650g

Ice cream stabilizator

5g

Muscovado Tuile

Butter 82% fc

150g

Muscovado sugar

500g

Egg white

250g

Flour T55

150g

Speculoos Tuile

Butter 82% fc

60g

Icing sugar

60g

Egg white

60g

Flour T55

60g

4 spices mix

7g

Speculoos paste

30g

Hazelnut Praliné 

Water

170g

Caster sugar

200g

Glucose DE60

80g

Belgian hazelnuts

1000g

Lime Opaline

Caster sugar

100g

Isomalt

50g

Water

4g

Lime zests

1pc.

Vanilla Meringue

Caster sugar

200g

Egg white

100g

A contemporary ice-cream creation combining technique and emotion: smoked and roasted triple-origin vanilla ice cream, vibrant yuzu ice cream, and a fresh clementine–mango sorbet. Enhanced by hazelnut praliné and crisp muscovado and speculoos tuiles, it plays on contrasts of temperature, texture, and aroma with controlled sweetness and refined balance.

Born from a quiet morning experiment, this dessert unites smoked vanilla, zesty yuzu, and roasted hazelnuts into a harmonious play of flavor, texture, and memory.

This dessert evokes warmth and curiosity, blending comforting roasted and nutty notes with bright citrus freshness, creating a moment of surprise, nostalgia, and refined pleasure with every bite.

Stap 1

Ice cream « 3 vanilla smoked & roasted »

  • Heat the milk and milk powder.

  • At 35 °C, add the invert sugar and maltitol.

  • At 40 °C, add the cream, egg yolks, and scraped vanilla.

  • At 45 °C, add the stabilizer mixed with 10 times its weight in sugar (well blended).

  • Cook to 85 °C, then cool as quickly as possible to 4 °C.

  • Let mature for a minimum of 12 hours.

  • Churn and mold.

Stap 2

Ice cream « YUZU »

  • Heat the milk and milk powder.

  • At 35 °C, add the maltitol.

  • At 40 °C, add the cream.

  • At 45 °C, add the stabilizer mixed with 10 times its weight in sugar (well blended).

  • Cook to 85 °C, then cool as quickly as possible to 4 °C.

  • Let mature for a minimum of 12 hours.

  • The next day, add the yuzu and blend.

  • Churn and frame

Stap 3

Sorbet « Clementine-Mango »

  • Heat the water with one third of the purée.

  • At 35 °C, add the sugar and the maltitol.

  • At 45 °C, add the stabilizer mixed with 10 times its weight in sugar (well blended).

  • Cook to 85 °C, then cool as quickly as possible to 4 °C.

  • Let mature for a minimum of 12 hours.

  • The next day, add the Corsican clementine purée and the mango purée.

  • Churn and frame.

Stap 4

Muscovado Tuile

  • Melt the butter and add it to the sugar.

  • Add the flour and egg whites.

  • Mix well and strain.

  • Bake at 180 °C for 4 to 6 minutes.

Stap 5

Speculoos Tuile

  • Melt the butter and add it to the sugar.

  • Add the flour, 4 spices mix and egg whites.

  • Mix well and end by adding the speculoos paste, mix well and strain.

  • Bake at 180 °C for 4 to 6 minutes.

Stap 6

Hazelnut Praliné

  • Roast the hazelnuts
    Roast the Belgian hazelnuts at 150–160 °C until evenly golden and aromatic (about 15–20 minutes).
    Rub or sieve to remove the skins completely.
    Keep warm.

  • Cook the sugar syrup
    In a saucepan, combine water, caster sugar, and glucose DE60.
    Cook to 115–120 °C (soft-ball stage), stirring gently to dissolve the sugars.

  • Caramelize
    Continue cooking without stirring until the syrup turns into a light amber caramel (around 170–175 °C).
    Control the color carefully to avoid bitterness.

  • Add hazelnuts
    Add the warm roasted hazelnuts to the caramel.
    Stir to coat evenly.

  • Crystallize (sanding)
    Continue stirring over medium heat until the sugar recrystallizes and coats the nuts with a sandy texture.

  • Re-melt the caramel (optional but common for praliné)
    Keep heating gently until the sugar melts again and forms a glossy caramel coating around the nuts.

  • Cool
    Spread the caramelized hazelnuts onto a silicone mat or oiled tray.
    Allow to cool completely.

  • Grind
    Break into pieces and process in a food processor or melanger.
    Grind until you reach the desired texture: Coarse for crunchy praliné – Smooth, fluid paste for praliné paste (oil released naturally from the nuts)

Stap 7

Lime Opaline

  • Cook the sugar to 160 °C and pour it onto a sheet.

  • Grind and sprinkle it in the desired shape.

Stap 8

Vanilla Meringue

  • Prepare a meringue, whipp egg white combined with the sugar till strong texture.

  • Spread it in a frame to a height of 0.5 cm.

Stap 9

Assembly procedure

  • Make a muscovado tuile and gently shape it around a ring.

  • In the center of the plate, place a disc of vanilla ice cream, accompanied by crispy meringue.

  • Artfully spoon hazelnut praliné over the vanilla ice cream, then add a speculoos tuile to bring texture and aromatic depth.

  • Next, position a star-shaped clementine sorbet, filled with a yuzu ice cream insert, enriched with pieces of candied frozen yuzu.

  • To elevate the presentation, finish with a lime opaline, adding freshness, finesse, and visual elegance.

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