Sangria mocktail frozen
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
Mocktail
(65% fruits – 28% EST – 30% TS – 320 PAC)
100 g Spiced maceration (mulled wine flavor)
60 g Pectin solution (325NH95)
50 g Invert sugar
80 g Sugar
Sweetened blackcurrant puree
The Andros Chef frozen blackcurrant puree is a blend of three varieties from France including "Noir de Bourgogne". It offers an intense blackcurrant flavor with a well-balanced astringency and a perfect long tasting taste. Part of the varieties are directly sourced from Andros contracted growers. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Process
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.
