Sorbet Francisco Migoya with pine nuts and praline

Sorbet Francisco Migoya with pine nuts and praline

restaurant dessert

When we listen or read praline, we have no way back, if there is a sweet preparation that we like, then this (and a few more, okay). But if it’s also related to gears… (from the village ones, of course, they are much more fragrant, tastier and more satisfying than Chinese pine nuts). And I’m sure many of you will love it too, so it’s time to get ready to take note of the offer we have today in the Chef’s Recipes section. By illustrating these lines, you have a recipe Sorbet Francisco Migoya with pine nuts and pralinemaster pastry chef and chef, co-author of several works published by Modernist Cuisine such as Modernist Bread and Modernist Pizza (on sale these days).

Maybe you’d rather do it Praline sorbet recipe with other nuts, as this will also be a good option and will come out cheaper, since pine nuts have a rather high price. traditional praline It was with hazelnuts that would be the best option for us, but you may have other preferences. Anyway, this recipe Francisco Migoya He will inspire you and make a praline sorbet cone to your liking. By the way, this cone is filled homemade fig jam, dulce de leche and mascarpone sweetened with honey. What do you think of the combination?


Pine nuts and praline sorbet
  • 220 grams of pine nuts
  • 220 grams of sugar
  • 40 grams of water (1)
  • 660 grams of water (2)
  • 2 tablespoons of cocoa powder.
Pine nut praline for shaping
  • 420 g pine nut pralines (from the previous production process)
  • 120 grams of cocoa butter.
Fig jam
  • 1.5 kg figs
  • 600 grams of sugar
  • 30 grams of lemon juice.
  • Cornet
  • caramel
  • mascarpone lightly sweetened with honey.


Pine nuts and praline sorbet

Keep pine nuts warm in a dehydrator or low temperature oven. pine nuts should be hot be careful not to cool the sugar too much while stirring, because this can cause the sugar to crystallize.

caramelize sugar with the first water in a pot big enough to hold gearsover high heat until a light amber color is achieved. Stir in the pine nuts with a heat-resistant rubber spatula. Stir until the pine nuts are toasted and completely caramelized. Remove from heat and place on a non-stick silicone mat. Let cool completely.

Grind pine nuts and sugar in the robot and leave as best as possible. After cleaning, slowly pour in the second water. It is not necessary to add all the water to the robot, just two thirds to help the machine achieve the desired result. cedar praline puree.

Pour the contents into two PacoJet containers. Freeze completely. If PacoJet is not available, use a sorbet maker. Turbine ice cream from PacoJet and go up your sleeve.

Pine nut praline for shaping

Mix and melt at 40ºC before use.


Freeze pineapple molds. Enter a small part praline with cocoa butter into each pineapple mold and press down the holes of the mold with a spatula as hard as possible so that there are no holes left. This will help avoid excessive air bubbles, although you can apply the straw directly, taking care to apply good pressure on the walls first so there are no air bubbles. End fill with sorbet.

Freeze in shock freeze. Once they are fully stabilized, they can be disassembled. Once unformed, sprinkle with cocoa powdershaking off excess powder. Reserve ice cream.

Fig jam

Wash and cut the fig stalks into quarters. It is very important that the figs are ripe. Any variety can work well. Mix all ingredients in a saucepan. Cook over medium heat, stirring occasionally to keep the bottom from burning. See the recipe”> the jam should be heated to 104.4ºC and it will be ready. Let cool to room temperature and then store in the refrigerator in an airtight container.

Finish and presentation

fill the cone dulce de leche, fig jam and mascarpone lightly sweetened with honey. Place on top sorbet unshaped from gears.

c/s = soup spoon
c/p = dessert spoon
c/c = coffee spoon
c/n = required amount

Source | ice cream shop