Candybar

Cassis puree gel:

• 500g of cassis puree, 24 ºBrix
• 50g of lemon juice, 3ºBrix
• 100g of white sugar
• 7g of agar

Ganash with W2 28% CB:

• 175g of cream, 35% MV
• 20g of invert sugar, 50DE
• 240g of white chocolate, W2 32, 6%

Ice cream scented with cinnamon stick:

• 3500g of base mixture
• 20g of cinnamon sticks
• 5g cassia cinnamon sticks

Cassis puree gel:

• Boil the puree with the juice.
• Add sugar mixed with agar.
• Boil the puree for about 3 minutes. Remove from heat and leave to form a gel.
• Mix the gel in a thermomix at 40°C, continue to process.

Ganash with W2 28% CB

• Heat the cream and the invert sugar to 37°C.
• Melt the chocolate and then temper it at 29.5°C.
• Emulsify both masses together and let them crystallize for 4 hours.

Ice cream scented with cinnamon stick

• Heat 1000g of the base mixture to 50°C.
• Break the cinnamon sticks and add to the mixture.
• Leave the infusion to cool down for a minimum of 3 hours.
• Take out the cinnamon sticks and pour the brew through a sieve.
• Pasteurize the infusion and add to the remaining base mixture.
• Twist the ice cream.

Recipe: Hidde de Brabander