Almond Cherry Holiday Wreath

Almond Cherry Holiday Wreath
Difficult
Makes: 2 cakes
I created this festive wreath for the holiday season. The flavors are insprired by classic holiday colors - raspberry red and almond white!
I created this festive wreath for the holiday season. The flavors are insprired by classic holiday colors - raspberry red and almond white!
Shelf life:
2 months
Conservation:
-18*C
Containing: 5 Components
Write comment Save

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Almond Ice Cream

Ingredients

  • 1.8 oz
    Water
  • 1.2 lb
    Milk 3.5%
  • 15.4 gr
    glycerin
  • 1.9 oz
    non fat milk powder
  • 8.6 oz
    Powdered dextrose
  • 0.4 oz
    sucrose
  • 0.1 oz
    Ice cream stabilizer
  • 15.4 gr
    Sea salt
  • 3.5 oz
    NPN-AL2

Preparation

  1. Weigh all ingredients.
  2. Combine the water, milk, and glycerin in a sauce pot.
  3. Combine and blend well all the dry ingredients.
  4. At 45°C, incorporate the blended dry ingredients.
  5. Mix.
  6. Pasteurize between 82°C and 85°C for 2-3 min.
  7. Incorporate the almond paste.
  8. Cool rapidly to + 4°C.
  9. Maturation minimum 4 hours – best 12 hours.
  10. Mix and churn between -7°C and -10°C.
  11. Stock at - 18°C.

Raspberry Ice Cream

Ingredients

  • 4.3 oz
    Milk 3.5%
  • 3.6 oz
    Heavy cream 35% fat
  • 3.1 oz
    non fat milk powder
  • 5.3 oz
    Powdered dextrose
  • 1.2 oz
    Sucrose
  • 0.2 oz
    Ice cream stabilizer
  • 1.1 lb
    raspberry puree
  • Q.S.
    citric acid solution

Preparation

  1. Weigh all ingredients.
  2. Combine dairy and in a saucepot.
  3. Combine and blend well all the dry ingredients.
  4. At 45°C, incorporate the blended dry ingredients.
  5. Mix.
  6. Pasteurize between 82°C and 85°C for 2-3 min.
  7. Cool rapidly to + 4°C.
  8. Incorporate the raspberry puree.
  9. Adjust the taste of the base as desired with citric acid solution.
  10. Maturation minimum 4 hours – best 12 hours.
  11. Mix and churn between -7°C and -10°C.
  12. Stock at - 18°C.

Almond Brittle Crunch Base

Ingredients

Preparation

  1. Melt the almond butter, chocolate and coconut oil together.
  2. Mix in the remaining ingredients.
  3. Press into desired molds.
  4. Store frozen.
  5. Use to build cakes.

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges
Yes, I need support

Free Tutorials

Become Part of the Largest Chefs & Artisans Community and Access Cutting-Edge Techniques That Make a Difference for your Business

View more Free Tutorials

You might also love

Expand Your Menu to Indulge Your Customers and Boost your Sales