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!I created this festive wreath for the holiday season. The flavors are insprired by classic holiday colors - raspberry re...
- Shelf life:
- 2 months
- Conservation:
- -18*C
Containing: 5 Components
Almond Ice Cream
Ingredients: Almond Ice Cream
-
52 gWater
-
535 gMilk 3.5%
-
1 gglycerin
-
54 gnon fat milk powder
-
243 gPowdered dextrose
-
10 gsucrose
-
4 gIce cream stabilizer
-
1 gSea salt
-
100 gNPN-AL2
Preparation: Almond Ice Cream
- Weigh all ingredients.
- Combine the water, milk, and glycerin in a sauce pot.
- 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.
- Incorporate the almond paste.
- Cool rapidly to + 4°C.
- Maturation minimum 4 hours – best 12 hours.
- Mix and churn between -7°C and -10°C.
- Stock at - 18°C.
Raspberry Ice Cream
Almond Brittle Crunch Base
Ingredients: Almond Brittle Crunch Base
-
150 gNPN-AL2
-
25 gcoconut oil
-
5 gMaldon sea salt flakes
Preparation: Almond Brittle Crunch Base
- Melt the almond butter, chocolate and coconut oil together.
- Mix in the remaining ingredients.
- Press into desired molds.
- Store frozen.
- Use to build cakes.
White Chocolate Spray
Ingredients: White Chocolate Spray
Preparation: White Chocolate Spray
- Melt everything together and blend well.
- Use around 35°C to spray frozen cakes.
Green Chocolate Decor
Ingredients: Green Chocolate Decor
Preparation: Green Chocolate Decor
- Melt everything together and blend well.
- Pre-crystallize the mixture
- Pipe thin lines on a frozen tray
- Allow to crystallize, then cut into small pieces
- Use for decoration
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