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Edelweiss white chocolate and coconut ice cream, with a crunchy texture
Salvatore Toma
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Components
1. Edelweiss Ice Cream
| 600 g | Milk |
| 300 g | Water |
| 150 g | Coconut puree |
| 97 g | Sugar |
| 25 g | Dextrose |
| 25 g | Dry glucose |
| 10 g | Low-fat powdered milk |
| 15 g | Neutro |
| 365 g | Edelweiss White Chocolate |
Mix all the powders well. Add the powders to the hot liquids and pasteurise at a temperature of 85°C. Add the chocolate while the mixture is cooling. Leave to cure and thicken.
2. Coconut Crumble
| 250 g | Caster Sugar |
| 250 g | Brown sugar |
| 250 g | Almond flour |
| 250 g | Grated coconut |
| 500 g | Butter |
| 500 g | Weak flour |
| 12 g | Salt |
| 80 g | Egg whites |
Mix the ingredients in the stand mixer, spread over the tray, then bake in the oven at a temperature of 165° C for 15 minutes, open valve.
