Speculoos, orange and caramel ice cream bar

By David ALVES April 30, 2025

Recipe created by David ALVES

Ambassador Louis François since 2015

Created on

April 30, 2025

Recipe

Products used

STAB 2000 , Glucose Syrup DE40 , Fish Gelatin , Inulin , Super Neutrose

Step 1 Full-fruit orange sorbet

The ingredients

1200g	Orange and bitter orange purée (Les Vergers Boiron)
360g	Water
274g	Sugar
40g	Inulin ()
120g	Glucose syrup DE40 ()
6g	Super Neutrose ()

Process

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

Step 2 Speculoos ice cream

The ingredients

1156g	Whole milk
102g	Milk powder 0% LF
68g	Brown sugar
40g	Inulin ()
222g	35% cream
200g	Lotus speculoos paste
8g	STAB 2000 ()
1	Vanilla bean

Process

1. Place the milk and vanilla in a saucepan.
stab 2000 with some of the sucrose
2. Heat to 25°C, add sugars and milk powder, then at
at 30°C add cream
3. Pasteurize at 85°C, pour over speculoos paste and blend.
4. Place in cooling cell, then leave to mature
at 4°C.
5. Turbinate and mold

Step 3 Milk chocolate soft caramel

The ingredients

75g	Glucose syrup DE40 ()
180g	Sugar
300g	35% liquid cream
75g	Milk chocolate (Cacao Barry superior milk)
5,4g	Fish gelatin ()
38g	Water
1	Fleur de sel

Process

1. Make a dry caramel with the glucose and sucrose.
2. Decook with hot cream, bring to the boil, blend.
3. Pour over couverture and gelatin, then blend.
4. Chill and poach in inserts.