Recipe Summer Passion

Exotic delicacy

The acidity of the passion fruit softened by the sweetness of sugar.

Instructions

Use frozen passion fruit pulp and remember to compensate for the concentration and the sugar level. Add the other ingredients to the passion fruit, following the recipe proportions. Let stand for a few minutes. Start the aeration phase by using a powerful mixer to blend the mixture until it is uniform and shiny.
Use a confectionery funnel to quickly pour the mix into the steel moulds that have been precooled in the blast freezer for ice pops. Insert the wooden sticks into the moulds using the stick holder. Allow to crystallize for about 30 minutes. Once crystallization is complete, extract the mould and stick-holder assembly from the blast freezer and dip it into a tray of cold water to facilitate remo- val of the treats from the moulds.
Place the treats one by one on a tray covered with baking paper. Place the sorbet on a stick in the display case for sale or store for later use.

Without sin

Yogurt gelato with a soft mango centre covered with mango-flavoured white chocolate

Instructions

Pasteurize the desired quantity of ingredients – except for the yogurt – using the high pasteurization program (85°C/185°F). When pasteurization is completed, add the yogurt and blend. Allow the liquid base to age at 4°C (39°F) for at least several hours.
During aeration pass the liquid base through a whipped cream machine or a frappé mixer. Use a confectionery funnel to quickly pour the mix into the steel moulds that have been pre-cooled in the blast freezer for ice pops. Leave empty about one centimetre (half inch) at the top of the mould.
Use a teaspoon to top off each mould with poached mango. Insert the wooden sticks into the moulds using the stick holder. Allow to crystallize for about 30 minutes. Once crystallization is complete, extract the mould and stick-holder assembly from the blast free- zer and dip it into a tray of cold water to facilitate re- moval of the treats from the moulds.
Place the treats one by one on a tray covered with ba- king paper, and then place the tray into the blast free- zer. Prepare the mango-flavoured white chocolate by heating the chocolate to a semi-liquid state and then adding 5% of mango paste. Be careful not to exceed 35°C (95°F). Dip the stick treats into the sauce just partially so the poached mango remains visible and then place the treats back into the blast freezer until the chocolate coating turns dull. Place the gelato on a stick in the display case for sale or store for later use.