The Hazenut & Orange – Mini Ice Cream Cake is one of those creations that shows how frozen pastry has become a solid, creative, and fully gastronomic alternative within contemporary restaurants.
This recipe has been developed by Rémi Montagne, ice cream pastry chef and 2018 Ice Cream World Champion, as part of a collaboration with the Valrhona Selection brands: Valrhona, Sosa Ingredients, Adamance and Norohy. A synergy that highlights the technical work, product excellence, and modern vision of the restaurant dessert.
Frozen desserts today offer multiple advantages in the dining room: they allow production to be anticipated, guarantee regularity in service, and bring freshness and lightness to the end of the menu.
In this individual dessert, Rémi Montagne builds a precise balance between textures and temperatures, combining a sponge cake, a creamy hazelnut praline with a deep and toasted profile, a hazelnut shortcrust pastry that provides structure, and a blood orange sorbet that introduces tension, acidity, and freshness.
The orange sorbet is a key piece of the recipe where Profiber Stab 5 is used, a stabilizer that allows to obtain a fine, stable, and clean texture. Its use facilitates better water retention, a more unctuous mouthfeel, and a controlled melting, essential qualities in a sorbet intended to be integrated into a haute pastry dessert.
The result is a sorbet with a precise flavor, without excessive crystallization, and with optimal behavior in service.
The Gazpacho Sandwich from Disfrutar Restaurant has become one of those creations that goes beyond the plate to become a benchmark in contemporary cuisine. Far from being a mere exercise in surprise, this recipe was part of their tasting menu for a long time for a very clear reason:its function within the gastronomic journey. As […]
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