CONE CHOCOLATE AND ORANGE
CREAMY TANGERINE
26gr Inulin
9gr Pectin NH
5gr Garrofin Gum
693gr Tangerine Fruit Puree
103gr Coconut Oil
13gr Ice Cream Stabilizer
Mix the inulin, pectin, ice cream stabilizer and Garrofin gum. In a pan heat the puree to 30ºC, add the previous mixture, stirring vigorously. Heat to 85ºC. Stir constantly. Mix the coconut oil and the above mixture together. Mix vigorously with a wire rod.
Cool to room temperature.
MANDARIN SEGMENTS
200gr Tangerine Fruit Puree
15gr Powdered Gelatin
25gr Water
25gr Syrup Sugar 30ºB
Mix all the ingredients together, stirring vigorously with a wire rod.
Crush with the turmix. Pour into the tangerine bud molds. Freeze.
CONE CHOCOLATE AND ORANGE
400gr La Rose Noire Ice Cream Cone
Fill the cone with the creamy filling and decorate with mandarin segments.
