White Chocolate and Blackberry Vacherin

Name: White Chocolate and Blackberry Vacherin
Ingredients: 616 g (2¾ cups) water; 56 g (¼ cup) atomized glucose; 3 g (1 tsp) sorbet stabilizer; 1000 g (4 cups) blackberry puree; 1036 g (4¼ cups) whole milk; 28 g (3 Tbsp) trimoline; 56 g (6⅔ Tbsp) milk powder; 10 g (1 Tbsp) ice cream stabilizer; 56 g (¼ cup) egg yolks; 182 g (¾ cup and 1 Tbsp) sugar; 308 g (11 ounces) Valrhona Ivoire chocolate, chopped; 448 g (2 cups) heavy cream; 84 g (⅓ cup) egg whites; 84 g (⅔ cup and 1 Tbsp) confectioner’s sugar; Drop of purple color; Drop of blackberry compound; 340 g (1½ cups) raspberry puree; 32 g (2 Tbsp) granulated sugar; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Blackberry Sorbet

616 g (2¾ cups) water
28 g (3

Vegetarian
Gluten-free

Method

Blackberry Sorbet

Bring water and trimoline to a boil in a medium-sized pot. Add sugar, glucose and stabilizer and cook to 85°C (185°F). Pour over puree and refrigerate until cold. Process in an ice cream machine.

White Chocolate Ice Cream

Bring milk, cream, stabilizer, milk powder and trimoline to a boi