Speculoos, orange and caramel ice cream bar

By David ALVES April 30, 2025

David ALVES

Ambassador Louis François since 2024

Created on

April 30, 2025

Recipe

Products used

STAB 2000 Glucose syrup DE40 Fish gelatin Inulin Super Neutrose Skim milk

Step 1 Full-fruit orange sorbet

The ingredients

1200g	(60%)	Orange and bitter orange purée (Les Vergers Boiron)
360g	(18%)	Water
274g	(13,7%)	Sugar
40g	(2%)	Inulin ()
120g	(6%)	Dehydrated glucose syrup DE40 ()
6g	(0,3%)	Super Neutrose ()
2000g	(100%)	TOTAL

Process

1. In a saucepan, disperse the Super Neutrose
in the water with some of the sugar
2. Heat the water and orange juice with the zest to 25°C and
add the sugars,
3. Pasteurize at 85°C, blend and place in a cooling cell,
then leave to mature at 4°C.
4. Blend, check the Brix, churn and fill the molds, set aside
in the freezer.

Step 2 Speculoos ice cream

The ingredients

1156g	(64,4%)	Whole milk
102g	(5,7%)	Skim milk ()
68g	(3,8%)	Brown sugar
40g	(2,2%)	Inulin ()
222g	(12,4%)	35% cream
200g	(11,1%)	Lotus speculoos paste
8g	(0,4%)	STAB 2000 ()
1		Vanilla bean
1796	(100%)	TOTAL

Process

1. Put the milk and vanilla in a saucepan and stir in the
stab 2000 with some of the brown sugar
2. Heat to 25°C, add the sugars, milk powder, then
at 30°C add the cream
3. Pasteurize at 85°C, pour over the speculoos paste, mix
4. Place in a cooling chamber and leave to mature
at 4°C.
5. Churn and mold

Step 3 Milk chocolate soft caramel

The ingredients

75g	(11,1%)	Glucose syrup DE40 ()
180g	(26,7%)	Sugar
300g	(44,6%)	35% liquid cream
75g	(11,1%)	Milk chocolate (Cacao Barry superior milk)
5,4g	(0,8%)	Fish gelatin ()
38g	(5,6%)	Water
1		Fleur de sel
673,4	(100%)	TOTAL

Process

1. Make a dry caramel with the glucose and sugar.
2. Deglaze with the hot cream, bring to a boil, and blend.
3. Pour over the couverture and gelatin, then blend.
4. Set aside in a cool place and poach in the inserts.