Bing Qi - Lin Bao (by Andres Lara, Cacao Barry Regional Chef Asia Pacific)

METHOD

Recipe for 15-20 portions

Cherry Ice Cream Swirl

– 386 g of milk – 58 g of powdered milk – 70 g of inverted sugar – 200 g of cream – 700 g of Boiron cherry purée – 155 g of Dextrose – 8 g of ice cream stabilizer – 300 g of Alunga chocolate couverture 41% – 300 g of frozen Morello cherries – 30 g of sucroze

Heat the milk and cream to 40°C and add in all of the solid dry ingredients. Heat to 85°C. Leave to cool and add the cherry purée before churning the mixture in an ice cream maker. Mix the frozen Morello cherries with the sucrose and stir the mixture into the ice cream. Place it in an ice cream maker to cool to -25%C in a blast freezer. Store at 18°C before serving.

Cherry Coulis

– 300 g of cherry purée – 100 g of inverted sugar – 210 g of sucrose – 50 g of Chambord liqueur

Combine all of the ingredients and refrigerate in a piping bag.

Cherry Puree

– 225 g of cherry purée – 35 g of ginseng liqueur – 7.8 g of Gelcrem cold

Combine all of the ingredients and refrigerate in a piping bag.

Choux pastry

– 375 g of water – 125 g of milk – 5 g of salt – 15 g of sucrose – 200 g of butter – 300 g of T55 flour – 500 g of eggs

Bring the milk to the boil with the salt, sucrose, and butter. Add in the flour and stir. Place in a bowl and slowly add the eggs to the mixture to obtain a smooth mixture. Pipe onto a baking sheet and then place in a preheated oven at 200°C. Turn on the fan once the choux have coloured.