Difficult
Makes: 3 cakes
I created a simple ice cream cake for two. Drawing on classic flavors and colors of the holiday, this cake centers around the flavors of raspberry and coconut. In the center of the cake is a raspberry sherbet, surrounded by coconut ice cream.I created a simple ice cream cake for two. Drawing on classic flavors and colors of the holiday, this cake centers around the flavors of raspberry and coconut. In the center of the cake is a raspberry sherbet, surrounded by coconut ice cream.I created a simple ice cream cake for two. Drawing on classic flavors and colors of the holiday, this cake centers aroun...
- Shelf life:
- 2 months
- Conservation:
- -18*C
Containing: 4 Components
Coconut Dacquoise
Ingredients: Coconut Dacquoise
-
313 gegg whites
-
104 gsucrose
-
292 gicing sugar
-
208 gdesiccated coconut
Preparation: Coconut Dacquoise
- Whip the egg whites with the sucrose.
- Fold in the sifted almond flour, icing sucrose and desiccated coconut.
- Pipe using a no. 10 piping tip.
- Bake at 160°C in a ventilated oven, steam open, for approx. 15 minutes.
Raspberry Sherbet
Ingredients: Raspberry Sherbet
-
305 gWhole milk (3.5% fat)
-
102 gHeavy cream (35% fat)
-
130 gsucrose
-
81 gGlucose powder DE42
-
22 gerythritol
-
3 gIce cream stabilizer & emulsifier blend
-
254 graspberry puree
-
102 gYogurt - Greek style, plain (10% fat)
-
3 gMalic acid powder
Preparation: Raspberry Sherbet
- Weigh all ingredients.
- Combine milk and cream in a saucepot and begin heating.
- Combine and blend well all the dry ingredients.
- At 45°C, incorporate the blended dry ingredients.
- Mix.
- Pasteurize between 82°C and 85°C for 2-3 min.
- Cool rapidly to + 4°C.
- Incorporate the raspberry puree, yogurt and malic acid.
- Maturation minimum 4 hours – best 12 hours.
- Mix and churn between -7°C and -10°C.
- Stock at - 18°C.
Coconut Ice Cream
Ingredients: Coconut Ice Cream
-
467 gWhole milk (3.5% fat)
-
97 gHeavy cream (35% fat)
-
29 gInvert sugar (Trimoline)
-
44 gMilk solids non fat
-
19 gGlucose powder DE42
-
97 gsucrose
-
2 gIce cream stabilizer & emulsifier blend
-
2 gstabilizing monosterate glycerol
-
214 gCoconut puree 10% sucrose
Preparation: Coconut Ice Cream
- Weigh all ingredients.
- Combine dairy and the Invert sugar in a saucepot and begin to heat.
- Combine and blend well all the dry ingredients.
- At 45°C, incorporate the blended dry ingredients.
- Mix.
- Pasteurize between 82°C and 85°C for 2-3 min.
- Cool rapidly to + 4°C.
- Incorporate the coconut puree.
- Maturation minimum 4 hours – best 12 hours.
- Mix and churn between -7°C and -10°C.
- Stock at - 18°C.
White Chocolate Velvet Spray
Ingredients: White Chocolate Velvet Spray
Preparation: White Chocolate Velvet Spray
- Melt everything together and blend well.
- Use around 35°C to spray frozen cakes.
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Comments
Submitted by CookieMonster on Mon, 04/08/2024 - 14:54
Love it!