-
Good to go
-
Good for freezing
Taking traditional South African Koeksisters koeksisters and transforming them into Ice Cream Sandwiches.Taking traditional South African Koeksisters koeksisters and transforming them into Ice Cream Sandwiches.
- Shelf life:
- 1 week
- Conservation:
- Freezer
Containing: 4 Components
Koeksister
Ingredients: Koeksister
-
51g bag(s)CP
-
240gcake flour
-
6gbaking powder
-
60gbutter
-
208gmilk
-
Pinch of Salt
-
Oil to deep fry
Preparation: Koeksister
- In a bowl, combine the flour, cocoa powder, baking powder, and salt.
- Add the butter and rub it with your hands until fully incorporated.
- Gradually add the milk, not all at once.
- Allow the dough to rest for 1 hour before rolling it out, and another hour before frying.
Tools
- Saucepan
- Mixing bowl (s)
- Spatula(s)
- Induction
Syrup
Ingredients: Syrup
-
318gCastor Sugar
-
215gwater
-
37gfresh ginger
-
1Juice and zest of Lemon
-
2Large Cinnamon Sticks
Preparation: Syrup
- Add all the ingredients to a pot and bring to a boil.
- Allow the mixture to cool before adding the fried koeksisters to soak
Tools
- Saucepan
- Spatula(s)
- Induction
Smoked Milk Chocolate Caramel Sauce
Ingredients: Smoked Milk Chocolate Caramel Sauce
-
55g bag(s)
-
100gCastor Sugar
-
30gwater
-
70gglucose syrup
-
15gbutter
-
Halfvanilla bean
-
270gHeavy cream
-
HadfulWood Chips
-
Pinch of Salt
Preparation: Smoked Milk Chocolate Caramel Sauce
- In a pot boil the sugar, water and glucose until a dark caramel colour forms
- In a separate bowl use a handful of wood chips to smoke the milk chocolate
- Heat the cream and vanilla bean and slowly whisk into the hot caramel. Be careful not to splatter
- Pour hot mixture over chocolate and butter and blend
- Strain and serve hot or cold
Tools
- Saucepan
- Whisk
- Strainer
- Hand blender
- Spatula(s)
- Mixing bowls
- Induction
- Smoker
All Spice Ice Cream
Ingredients: All Spice Ice Cream
-
225gmilk
-
225fresh cream
-
100gCastor Sugar
-
15gglucose syrup
-
140gegg yolks
-
2Large Cinnamon Sticks
-
HalfWhole Nutmeg
-
5gcloves
-
Pinch of Salt
Preparation: All Spice Ice Cream
- In a pot, bring the cream, milk, glucose, cinnamon sticks, nutmeg, and cloves to a boil.
- Whisk together the sugar and egg yolks, then slowly add the hot mixture to the egg mixture to temper it.
- Return the mixture to the heat and cook until it reaches 78°C.
- Once the desired temperature is reached, transfer the mixture to an ice bath to cool completely.
- Allow the ice cream base to rest overnight and strain it before churning.
Tools
- Saucepan
- Whisk
- Thermometer
- Spatula(s)
- Mixing bowls
- Induction
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments