Herb Ice Cream with Buttermilk Espuma

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Herbal Ice Cream:

13 g milk powder
64 g whole cream
84 g powdered sugar
20 g glucose powder
200 g sour cream
120 g apple juice
80 g lemon juice
13 g chervil
8 g peppermint
27 g sorrel
8 g shiso, green
1.7 g gelatine

Buttermilk Espuma:

123 g yogurt
77 g buttermilk
9 g lemon juice
39 g whole cream
23 g powdered sugar
14 g pro-espuma

Recipe preparation

Herbal Ice Cream:

(1) Soak the gelatine in cold water, squeeze out and then heat with a little sour cream and allow to dissolve. Mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h. 
(3) If necessary, pacotize® 2 time.

Buttermilk Espuma:

(1) Mix all ingredients and pour into a syphon.
(2) Add 1 cream capsules per syphon.