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Professional
Adamo Iced Pot
Made with Almond Inspiration
An original recipe by Christophe Domange
7 stepsMakes ten 500g pots
Recipe Step by Step
01
Almond Inspiration Ice Cream
1330g Whole milk
62g Non-fat dry milk
90g Sugar
120g glucose powder
8g Ice cream stabilizer
360g INSPIRATION AMANDE
Heat the milk. Once it is at 75°F (25°C), add the dry milk powder. At 85°F (30°C), add the sugar and confectioner's sugar. Once it is at 115°F (45°C), incorporate the stabilizer with a portion of the sugar (approx. 10 %). At 140°F (60°C), pour in a small portion of the liquid (two-thirds of the weight of the ALMOND INSPIRATION) over the partially melted ALMOND INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion. Add the remaining liquid. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Chill for at least 12 hours at 40°F (4°C). Churn between 15-20°F (-6°C to -10°C).
02
Lemon And Vanilla Sorbet
650g Water
350g Sugar
100g Powdered glucose
35g Non-fat dry milk
5g Sorbet stabilizer
500g Lemon juice
1 ea Lemon zest
1 ea Vanilla bean
Heat the water to 105°F (40°C). Mix the sugar, powdered glucose, dry milk powder and stabilizer, then sift into the water. Heat to 185°F (85°C). Add the lemon juice, zest and vanilla bean. Quickly cool the mixture to 40°F (4°C), then set in the refrigerator for 12 hours. Strain through a chinois and churn.
03
Lemon Marmalade
400g lemon purée
100g Sugar
120g Invert sugar
20g Water
10g Cornstarch
1 ea Tahitian vanilla bean
150g ABSOLU CRISTAL NAPPAGE NEUTRE
Mix the lemon purée, sugars and vanilla bean together, and bring to a boil. Mix the cornstarch and water together, then add to the lemon purée mixture. Boil for a few minutes, stirring vigorously to stop the texture from becoming grainy. Remove the vanilla bean, add the ABSOLU CRISTAL, then mix using an immersion blender. Store in the refrigerator.
04
Lemon Purée
600g Lemon
AN Water
Wash the lemons. Boil for approx. 30 minutes in a large quantity of water to remove any trace of bitterness. Drain. Cut up the lemons then mix them thoroughly in an electric mixer. Strain.
05
Lemon And Vanilla Swiss Meringue
200g Confectioner's sugar
100g Egg whites
1g Lemon zest
1/2 ea Vanilla bean
2g Citric acid
8g Lemon juice
Sift the confectioner's sugar. Place the confectioner's sugar, egg whites, zest and the split and scraped vanilla bean together in the bowl of an electric mixer. Mix and heat to 120-130°F (50-55°C) in a bain-marie. Strain the meringue through a chinois to get rid of the vanilla bean and lemon zest. Once at temperature, beat in the electric mixer while adding the lemon juice and citric acid. Place in a baking tray then bake at 195°F (90°C) for approx. 2 hours.
06
Sweet And Savory Slivered Almonds
230g Slivered almonds
95g Sugar
35g Water
1g Fleur de sel
Toast the almonds at 300°F (150°C). Cook the sugar and water at 240°F (115°C). Add the almonds and fleur de sel once the sugar has formed a syrup. Break the mixture up into pieces and leave to chill on a tray.
07
Almond Meringue Clusters
200g Lemon and vanilla Swiss meringue
300g Sweet and savory slivered almonds
360g INSPIRATION AMANDE
Break the Meringue into small pieces, then mix it with the Sweet and Savory Slivered Almonds and the tempered ALMOND INSPIRATION. Set aside for assembly.
Assembly and finishing
Set the pots in the freezer. Prepare the various mixtures, marmalade and clusters. Churn the lemon sorbet and milk ice cream, then store at 5°F (-14°C) until you are ready to assemble. Fill the pots by alternating the lemon sorbet with a layer of marmalade, clusters and milk ice cream.
Finish off the pots with some milk ice cream. Soak a teaspoon in warm water then use it to create little hollows in the ice cream. Freeze the pots.
Decorate with lemon marmalade and sprinkle with clusters.Alter your recipe to suit the season: Instead of lemon, use a different fruit in your sorbet such as strawberry or pear.
Just don’t forget to adjust the quantities!