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 Super Neutrose Dextrose Trehalose

Step 1 Mustard ice cream

The ingredients

512,6g	(23,3%)	Whole milk
701,8g	(31,9%)	Cream 35% MG
118,8g	(5,4%)	Skimmed milk powder 0% (Louis François)
220g	(10%)	Trehalose ()
88g	(4%)	Dextrose ()
8,8g	(0,4%)	Super Neutrose ()
220g	(10%)	Strong Dijon mustard
110g	(5%)	Old-fashioned mustard
110g	(5%)	Maltodextrin DE16 (Louis François)
110g	(5%)	Inulin ()
2200g	(100%)	TOTAL

Process

Mix stabilizer with trehalose.
Mix milk and cream.
Stir in milk powder.
Heat to 30°C.
Stir in sugars and other powders.
Heat to 45/55°C.
Incorporate dry stabilizer mixture.
Pasteurize at 85°C.
Blend.
Chinoiser.
Stir in mustards.
Cool to 4°C.
Ripen 4 to 12 hours.
Blend.
Immediately turbinate.
Store at -20°C.