The fruit marbling in an ice cream

Heat the water and the glucose syrup to 40°C. Add the pectin, already mixed with 50 g of dextrose, and whisk together. Add the rest of the dextrose and mix again. Bring to the boil. Add the well-chilled compotée. Mix with a spatula and leave for 12 hours in the refrigerator before using.

Marbling is possible with all Ponthier compotées. See the PDF recipe to adjust quantities according to flavour.

CHEF’S TIPS 
The advantage of this recipe compared with ready-to-use mixes is that there are no flavourings, no colourings, less sugar and it’s much more fruity!

Both recipes are between 40 and 42°Bx for a smooth texture that will remain stable while on display. The dextrose and glucose help raise the melting point of the marbling.
Storage: The marbling should be kept refrigerated and will keep for 1 to 2 weeks.
Recommended quantity: 15% to 20% marbling for the total weight of the ice cream or sorbet.

Heat the water and the glucose syrup to 40°C. Add the Natur Lin, already mixed with 50 g of dextrose, and whisk together. Add the rest of the dextrose and mix again. Bring to the boil. Add the well-chilled compotée. Mix with a spatula and leave for 6 hours in the refrigerator before using.

Mix the powders well. Heat the milk, cream and scraped vanilla to 65–70°C and leave to infuse for 15 to 20 mins. Strain. Add the powders and mix with the immersion blender. Bring it all to 85°C. Chill to 4°C as quickly as possible. Leave to mature for 6 to 12 hours in the refrigerator. Churn.

The Natur Lin and Natur Agrum fibres can be replaced by 20 g of Icremium (stabiliser mix for ice creams) and finished with water to make 4 kg of product.