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


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