Chocolate ice cream Tristan Rousselot Vanilla Recipes

Peruvian Totem Popsicle with Pompona vanilla, corn, and blond chocolate by Tristan Rousselot

Tristan Rousselot, chef at Prova Gourmet, highlights the role of vanilla beans as special as that of Peruvian Pompona vanilla in this Peruvian Totem popsicle. It features creamy corn, a soft caramel center, and a delicate shell of blond chocolate with caramelized notes, decorated with gold dust.

Grown in the Moyobamba region at an altitude of 800 meters, this vanilla benefits from an exceptional microclimate enriched by volcanic springs. Each bean is harvested at its optimal point of ripeness and carefully processed. “In this popsicle, with Pompona, the vanilla brings complexity and seasoning to the comforting sweetness of toasted corn, turning a familiar flavor into a more layered culinary experience,” says Rousselot.

Peruvian Totem

Peruvian Totem Custard – Based ice cream mixture

523 g UHT whole milk
45 g tinned sweetcorn
45 g toasted corn
2 pcs Peruvian vanilla bean Prova Gourmet
166 g whipping cream (35% fat)
58 g caster sugar (1)
10 g invert sugar (trimoline)
35 g skimmed milk powder
91 g egg yolk
9 g caster sugar (2)
3 g ice cream stabiliser

In a saucepan, heat the milk with the sweetcorn and toasted corn, leave to infuse for 15 minutes, then strain.
Infuse the Peruvian vanilla in the corn-infused milk for 20minutes. Remove the vanilla beans and make up the weight of the absorbed milk if needed. Add the cream to the infused milk and heat. At 30°C, add the caster sugar (1) and the invert sugar. At 40°C, add the milk powder and egg yolks. At 50°C, add the caster sugar (2) and the ice cream stabiliser. Pasteurise at 85°C. Mix, then strain the mixture through a chinois. Leave it to mature for a minimum of 4 hours at 3°C. Mix, strain the mixture through a chinois, then churn.

Soft Caramel – Peruvian vanilla

133 g whipping cream (35% fat)
0,6 pcs Peruvian vanilla bean Prova Gourmet
64 g caster sugar
45 g glucose syrup
0,4 g fleur de sel
13 g 40% milk chocolate
9 g cocoa butter
29 g unsalted butter

Split the vanilla beans and scrape out the seeds. Heat the cream and vanilla in a saucepan, then leave to infuse overnight. Strain through a fine sieve to remove the vanilla beans. Cook the caster sugar until you obtain a dry caramel. Deglaze with the boiling mixture of infused cream, glucose syrup and fleur de sel. Heat the mixture again to 104°C. At 60°C, add the milk chocolate couverture and cocoa butter. Blend. At 40°C, add the unsalted butter and blend. Set aside at 4°C for 48 hours before use.

Coating – Peruvian Totem

450 g blond chocolate – corn
50 g grapeseed oil

Melt the milk chocolate. Add the grapeseed oil and mix

Decoration

AsReq. Gold powder

Assembly

In the silicone totem mould, mould the tempered coating chocolate to achieve a thin, even layer. Leave to set. Partly fill the mould with ice cream, then line the sides, insert the wooden stick and pipe a line of soft caramel in the centre. Seal with ice cream then freeze. Remove from the mould and dip the back of the totem in chocolate coating at 50°C. Brush each totem with gold powder.

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