Sorbet São Tomé Dome

This recipe requires some practice to get it right, but if you do, you have an absolute winner on your dessert menu!

Level:: Difficult

1.3 lb

water
3.2 oz

granulated sugar
1.8 oz

dextrose
3.8 oz

powdered glucose DE 30
5.1 oz

Callebaut Dark Origin Chocolate - Sao Thomé - 2.5kg Callets
0.2 oz

neutro 5

Consult the step-by-step guide on how to create delicious chocolate gelato (attached).

12.3 oz

35% cream
12.3 oz

water
0.9 lb

granulated sugar
1.5 lb

glucose syrup DE 60
7.1 oz

CP
1.1 oz

gelatin leaves

Mix the first five ingredients and cook them at 105°C. Filter and add the gelatine at 60°C (soften the gelatine sheets in cold water first). Stir slowly until the gelatine is completely dissolved. Refrigerate overnight and use the next day after heating up to 32-36°C.

Final Brix: 70.34°

Apply at 28°C on sweet ice cream. It is very fluid and glossy, and has a rounded cocoa taste.

4.4 lb

whole egg(s)
2.2 lb

sugar
1.4 lb

invert sugar
0.1 oz

salt
1.3 lb

35% cream
1.0 lb

CP
1.7 lb

almond powder
3.5 oz

potato starch
1.1 lb

flour
0.1 oz

vanilla bean
10.6 oz

82% butter
5.3 oz

roasted hazelnut powder (with skin)
0.2 oz

sea salt

Whisk the first four ingredients together, add them to the liquid cream while stirring and then mix the whole together with the ingredients in powder form. Spread 1,200 g of the mixture out on a 40 x 60 baking tray. Bake at 190°C for 10-12 minutes until it is deliciously soft.