Soft tropical lime and cachaca ice cream decorated with Yoggjfrù.
Soft Tropical Lime And Cachaca Ice Cream
- Whole milk yoghurt 530 g
- Water 500 g
- 35% cream 280 g
- Sugar 215 g
- 38DE glucose syrup 55 g
- 18DE maltodextrine 25 g
- Skimmed milk powder 65 g
- Inulin 25 g
- Cachaca 50 g
Lime juice 20 g
Neutral all-purpose stabiliser 7 g
Heat the water to 45 °C, add the powdered ingredients (mixed together beforehand), add the cream and pasteurise at 85 °C. When the mixture reaches 45 °C as it is cooling, add the yoghurt, lime juice and alcohol. Age for at least 4 hours, at a temperature of +4 °.
Place a few YoggjFrù on the bottom of an ice cream bowl, fill generously with the soft ice cream and decorate as desired with more YoggjFrù.