Coconut ice cream Tristan Rousselot Vanilla Recipes

Tahitian Totem: Tristan Rousselot’s popsicle recipe in tribute to Tahitensis vanilla

Here we share the recipe for the Tahitian Totem created by Tristan Rousselot, demonstrating that vanilla is an exceptional and sensory spice full of nuances. In this ice pop, the chef of Prova Gourmet works with Tahitensis vanilla beans, harvested and prepared using the traditional method, which has a highly floral and fruity aromatic profile—with notes of anise, almond, and powder.

“For this Summer Collection, I wanted each frozen Totem to be built like a precise aromatic composition: the technique serves the ingredient, and each local note, sourced from the same origin as the vanilla, reveals a different facet of its character. Tahitian vanilla, naturally floral and spicy, is lifted by coconut flower into a more radiant, exotic expression,” explains Tristan Rousselot.

Tahitian Totem

Mix sorbet – Coconut and Tahitian vanilla

308 g water
34 g invert sugar
31 g atomised glucose
86 g caster sugar
8 g sorbet stabiliser
10 g lime juice
513 g coconut puree
2 pcs Tahitian vanilla bean Prova Gourmet

Heat the water and invert sugar to 60°C. Add the atomised glucose, caster sugar and sorbet stabiliser. Pasteurise.

Pour over the coconut puree and the lime juice. Blend, add the split and scraped Tahitian vanilla, then leave the mixture to infuse and mature for at least 4 hours at 3°C. Remove the vanilla beans, mix and strain through a chinois, then churn.

Soft Caramel – Tahitian vanilla

135 g whipping cream (35% fat)
0,6 pcs Tahitian vanilla Prova Gourmet
65 g caster sugar
46 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 – Tahitian Totem

450 g 40% milk chocolate
50 g grapreseed oil

Melt the milk chocolate. Add the grapeseed oil and mix.

Decoration

AsReq. Cocoa powder (22%-24% fat)

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 sorbet, then line the sides, insert the wooden stick and pipe a line of soft caramel in the centre. Seal with sorbet then freeze. Remove from the mould and dip the back of the totem in chocolate coating at 50°C. Brush each totems with cocoa powder.

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