Bellini Mocktail
A creation of Stéphane Augé
After doing his culinary training at Lycée Hôtelier de La Rochelle, in his city of origin, Stéphane Augé decided that he would teach. He spent eighteen years training students in cookery and later patisserie at Lycée Hôtelier de Gascogne, in Talence - Bordeaux, following which he joined Lycée Hôtelier Quercy Périgord, in Souillac, in the autumn of 2016.
Voted Best Ice Cream Craftsman of France in 2007, Augé was approached by the National Confederation of Ice Cream Makers to coach the French team for the 2020 Gelato World Cup.
Ingredients
Bellini Mocktail
110 g Water
60 g Pectin 325NH95 Solution
40 g Inverted Sugar
70 g Sugar
40 g Inulin (fiber)
Sweetened white peach puree
The white peach puree from Andros Chef fully benefits from our upstream fruit service and undergoes initial processing by Andros teams in Spain. The puree has a pale pink color with a fresh and delicious taste, ideal for making sorbets. Packaged in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Processus
Make a syrup: Warm the liquid and moist ingredients (water, invert sugar, pectin solution) to +45°C.
Add dry ingredients: Mix the dry ingredients together (sugar, inulin), then add them to the warm liquid mixture.
Pasteurize the mixture at +85°C.
Blend and cool quickly before adding the fruit purées and aromatic herbs.
Blend again, then allow the mixture to mature for ideally 24 hours before churning.
Churn in an ice cream machine, then quick-freeze to -18°C at the core.
Serve the preparation at -14°C.
Processus :
NECTARINE COMPOTE
55% fruit content – 36% EST – 42% TS – 425 PAC
690 g Nectarine Compote
190 g Sugar
60 g Inverted Sugar
