Old-fashioned mustard ice cream verrine

By Jean-Thomas SCHNEIDER May 5, 2025

Recipe created by Jean-Thomas SCHNEIDER

Created on

May 5, 2025

Recipe

Products used

Inulin

Step 1 Mustard ice cream

The ingredients

512,6g	Whole milk
701,8g	Cream 35% MG
118,8g	Skimmed milk powder 0% (Louis François)
220g	Trehalose ()
88g	Dextrose ()
8,8g	Super Neutrose ()
220g	Strong Dijon mustard
110g	Old-fashioned mustard
110	Maltodextrin DE16 (Louis François)
110	Inulin ()

Process

Mix the stabilizer with trehalose.
Mix the milk and cream.
Stir in the powdered milk.
Heat to 30°C.
Stir in the sugars and other powders.
Heat to 45/55°C.
Stir in the dry stabilizer mix.
Pasteurize at 85°C.
Mixer.
To Chinese.
Stir in the mustards.
Cool to 4°C.
Mature for 4 to 12 hours.
Mixer.
Start immediately.
Store at -20°C.