Ingredients
Ice Cream Base
1800 g / 63.5 oz   Raspberry Purée
3300 g / 116 oz   Sour cream
1000 g / 35.5 oz   Milk
1200 g / 42 oz   Granulated sugar
200 g / 7 oz   Dextrose
240 g / 8.5 oz   Ice cream stabilizer
60 g / 2.12 oz   Lemon juice
60 g / 2.12 oz   Trimoline

Bourbon Vanilla Parfait
300 g / 10.5 oz   Pate a bombe, see below
570 g / 20 oz   Whipping cream
2 ea    Vanilla Bean

Pate a bombe
30 g / 10.5 oz   Water
115 g / 4.1 oz   Pasteurized egg yolk
195 g / 6.9 oz   granulated sugar

Chocolate Almond Crust
150 g / 5.3 oz   Marzipan mixture, raw
400 g / 14 oz   Whole egg
200 g / 7 oz   Granulated sugar
25 g / .88 oz   Glucose
80 g / 2.8 oz   Wheat flour
50 g / 1.76 oz   Butter
35 g / 1.23 oz   Cocoa Powder
Salt
1 ea  Vanilla Bean
1/2 ea  Lemon, peel, grated

White Chocolate for Spraying
700 g / 24.7 oz   White chocolate
300 g / 10.5 oz   Cocoa Butter

Preparation
Ice Cream Base
First mix the milk into the sour cream followed by Trimoline and the ice cream stabilizer, which has been mixed with granulated sugar. Stir this mixture for a short while with the paddle and then leave approximately 10 minutes to stand. Now stir Raspberry Purée together with lemon juice into the sour cream mixture and again stir briefly. Before the next step, a sufficient number of molds have to be cooled down in the freezer. Fill bombes by spreading the fresh cream raspberry ice cream very swiftly into both halves of the opened raspberry shaped ice cream molds. It is important to be sure to thoroughly fill all the indentations of the molds while leaving a small but enough space in both halves of the mold, into which to press the frozen parfait cores. Close the molds and remove any ice cream that squeezes out. Place in deep or blast freezer straight away.

Bourbon Vanilla Parfait
Just before finishing the pate a bombe and turning off the pastry mixer let the pith form the Vanilla Bean run into the pate a bombe mixture, first. Then mix the whipping cream into the pate a bombe. Fill the small deep-frozen forms swiftly with the parfait, level the surface smooth and then deep or blast freeze. When the parfaits are frozen hard, take them out of their forms and leave again (for a short while)in the freezer until you are ready to put together the ice cream bombe.

Pate a bombe
Heat ingredients together up to 45°C/113°F and then beat until stiff.

Chocolate Almond Crust
Add the whole egg to the raw marzipan mixture and work though until thoroughly smooth. Add to this the sugar, Glucose and the flavoring sand then beat the mixture in the mixing machine until very frothy.Then mix in first the flour with the cocoa and then the hot butter. Spread mixture with a 4 to 5 mm high spreading frame. Bake at 200°C/392°F for about 14 minutes.

White Chocolate for Spraying
Combine ingredients together.

Setting
Dip the molds of the raspberry ice cream bombe into warm water for a short moment, then open the two halves and take the ice cream bombe from the mold. Place it onto a suitable chocolate almond crust and then into the deep freezer. To make the rose colored chocolate coating, simply mix some raspberry powder into the white chocolate. If for immediate consumption, lightly dust with a little raspberry fruit powder prior to serving.

Specialty Ingredients
#90434 GLUCOSE
#31301 FELCHLIN-Swiss COCOA POWDER
#22301 FELCHLIN-Swiss LEMON ZEST
#31300 FELCHLIN-Swiss COCOA BUTTER
#28002 PONTHIER RASPBERRY PURÉE
#90071 Vanilla Beans, Madagascar
#90435 Trimoline