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Passion Yogurt Frozen Dessert

Rémi Montagne is a name that carries authority in the world of professional ice cream making. 2018 Ice Cream World Champion and an internationally experienced pastry and ice cream chef, Montagne represents the perfect synthesis of technical mastery and applied creativity. His vision of ice cream goes beyond ice cream itself: he understands the frozen dessert as a complete experience, where texture, temperature, flavor, and presentation interact in balance.

This passion yogurt frozen dessert was created as part of a collaboration between the Valrhona Selection brands: Valrhona, Sosa Ingredients, Adamance, and Norohy. A synergy that highlights technical work, product excellence, and a modern vision of the restaurant dessert. It is not just about combining premium ingredients: it is about understanding how each brand contributes a technical component that, when integrated with precision, builds a coherent and memorable sensory experience.

Yogurt ice cream with Profiber Stab 5: professional creaminess and structure

Yogurt ice cream is the technical heart of this dessert. Unlike traditional dairy-based ice creams, yogurt provides natural acidity, which modifies the behavior of water, fats and sugars during freezing. This acidity, if not technically controlled, can generate ice cream with visible ice crystals, sandy texture or lack of creaminess.

Profiber Stab 5 ensures that the yogurt ice cream maintains its structure throughout service, regardless of how much time passes between plating and the moment the guest tastes it. This technical consistency is essential in fine dining, where excellence allows no uncontrolled variables.

Restaurant dessert: technique in the service of the experience

The concept of a “restaurant dessert” involves specific requirements. It is not enough for the ice cream to be well made: it must be part of an assembly that includes textural contrasts, complementary temperatures, and a presentation that visually anticipates what will happen on the palate.

Drawing on his experience as Ice Cream World Champion, Rémi Montagne understands that passion yogurt ice cream is not an end in itself: it is a component within a broader sensory architecture. This dessert includes crunchy elements in the almond sablé, mango and passion fruit gel, and a crémeux that provide a counterpoint to the cold of the ice cream. Each element is designed so that the whole works as a complete experience.

Passion Yogurt Frozen Dessert

A recipe by Rémi Montagne (pastry and ice cream chef; 2018 Ice Cream World Champion), calculated for 12 desserts.

Ingredients

Yogurt Ice Cream
- 55g -
  UHT whole milk
- 8g -
  Milk powder 1% MG
- 50g -
  Sugar
- 18g - Liquid glucose 40DE
- 6g - Inverted sugar
- 32g -
  35% UHT cream
- 190g -
  Plain yogurt
- 2g - Profiber Stab 5
Passion Fruit Mango Crémeux
- 100g -
  100% Kesar and Alphonso mango purée
- 100g -
  100% passion fruit purée
- 2g - Konjac
- 2g - Bovine gelatin powder
- 30g -
  Sugar
- 160g -
  Egg whites
- 100g -
  COMPOZ Fermented Milk Base – Valrhona
Gracila Mango and Passion Fruit Gel
- 60g -
  100% passion fruit purée
- 60g -
  100% Kesar and Alphonso mango purée
- 2,5g - Gracila Gel
- 0,5g -
  Vakana Vanilla Pearl – Norohy
Almond sablé dough
- 120g -
  Traditional French flour
- 45g -
  Confectioner’s sugar
- 15g -
  Blanched Sicilian almond flour
- 1g -
  Fine salt
- 60g -
  European-style butter
- 25g -
  Whole eggs

Prepared by

Yogurt Ice Cream
1. Heat the milk.
2. At 25°C, add the milk powder.
3. At 30°C, add the sugars (sugar, atomized glucose, and invert sugar).
4. At 40°C, incorporate the fat: the cream.
5. At 45°C, finish incorporating the ingredients by adding Profiber Satb 5.
6. Pasteurize the mixture at 85°C for 2 minutes and quickly cool the mix to +4°C.
7. Add the plain yogurt.
8. Allow the mixture to mature for at least 12 hours.
9. Blend and churn between -6 and -8°C.
Passion Fruit Mango Crémeux
1. Mix the sugar, gelatin, and konjac, then sprinkle over the fruit purées while whisking to mix thoroughly; wait 15 to 20 minutes for the gelatin to hydrate.
2. Heat to 85°C, stirring constantly, pour over the egg whites, and whisk again.
3. Heat to 82°C like a crème anglaise.
4. Emulsify with a spatula, gradually pouring over the melted COMPOZ base.
5. Blend when possible to refine the emulsion.
6. Store at 4 °C.
Gracila Mango and Passion Fruit Gel
1. Mix the fruit purées with Gracila Gel and bring to a boil.
2. Add the VAKANA vanilla pearl.
3. Allow to gel, then blend until you obtain a smooth texture.
Almond sablé dough
1. Mix the dry ingredients with the cold, cubed butter.
2. As soon as the mixture is completely even, add the cold eggs.
3. As soon as you have a smooth dough, stop mixing.
4. Store in the refrigerator or spread out immediately.
Assembly and finishing
1. Prepare the ice cream, the crémeux, the gel, and the sablé dough. Finally, roll out the sablé dough, then cut out the flowers (and/or hearts as desired).
2. Decoration: Chocolate: Pre-crystallize the Compoz fermented milk base, spread it thinly between 2 guitar sheets, then cut out flowers (or hearts as needed). Mango: Slice fresh mango and cut it into flower shapes with a pastry cutter. Sablé dough: Bake the sablé dough for 10 minutes at 150°C on a silicone woven-effect mold to curve the flowers (or hearts) and add volume.
3. Assembly: For assembly, make mango slices about 0.5 cm thick and cut circles with a pastry cutter. Pipe large drops of crémeux between the mango slices. Place sablé flowers (or a heart) on two dots of crémeux to add crunch. Decorate with the chocolate flowers (and/or hearts), placing them on the sablés and adding a few drops of passion fruit–mango gel. Finish with a quenelle of yogurt ice cream in the center.