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Long shelflife
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Quick & easy (production)
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Good for freezing
This adaptable ice cream cake is perfect for various occasions – just switch up the decoration! In this version, Chef Russ crafted it with Evocao Dark Chocolate ice cream, infused with the delightful notes of Earl Grey tea. Nestled within is a luscious mandarin curd, while the base features a chocolate biscuit soaked in Earl Grey tea. At the very bottom, relish a crisp layer of feuilletine and chocolate. Those charming white chocolate bell decorations? Custom-cut stencils brought them to life!This adaptable ice cream cake is perfect for various occasions – just switch up the decoration! In this version, Chef Russ crafted it with Evocao Dark Chocolate ice cream, infused with the delightful notes of Earl Grey tea. Nestled within is a luscious mandarin curd, while the base features a chocolate biscuit soaked in Earl Grey tea. At the very bottom, relish a crisp layer of feuilletine and chocolate. Those charming white chocolate bell decorations? Custom-cut stencils brought them to life!This adaptable ice cream cake is perfect for various occasions – just switch up the decoration! In this version, Chef Ru...
- Shelf life:
- 2 months
- Conservation:
- -18*C
Containing: 6 Components
Evocao Earl Grey Tea Ice Cream
Ingredients: Evocao Earl Grey Tea Ice Cream
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1.4 lbWhole milk (3.5% fat)
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0.7 ozHeavy cream (35% fat)
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0.2 ozEarl grey tea leaves
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0.7 ozInvert sugar (Trimoline)
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1.2 ozMilk solids non fat
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2.1 ozGlucose powder DE42
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3.1 ozsucrose
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0.1 ozIce cream stabilizer & emulsifier blend
Preparation: Evocao Earl Grey Tea Ice Cream
- Weigh all ingredients.
- Combine the dairy in a sauce pot and bring to the boil.
- Add the tea leaves and infuse for 5 minutes.
- Strain.
- Return the dairy to its original weight (662g) by adding more milk as needed.
- Add the Invert sugar to the infused dairy.
- Heat the mixture on the stove to 45°C.
- 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.
- Pour over the chocolate and emulsify.
- 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.
Feuilletine Crunchy Base
Ingredients: Feuilletine Crunchy Base
Preparation: Feuilletine Crunchy Base
- Melt the chocolate.
- Mix in the praliné paste, oil, salt and crushed feuilletine.
- Spread into molds.
- Freeze.
- Unmold and keep in freezer until needed for building the cake.
Cocoa Sheet Cake
Ingredients: Cocoa Sheet Cake
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4.1 ozegg yolks
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11.3 ozwhole eggs
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4.5 ozsucrose
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6.9 ozegg whites
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4.5 ozsucrose
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2.3 ozInvert sugar (Trimoline)
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5.3 ozall-purpose flour
Preparation: Cocoa Sheet Cake
- Beat the egg yolks and sucrose at medium speed. Add the whole eggs one at a time until the batter becomes pale in colour.
- Beat until the batter reaches the ribbon stage.
- Separately, beat the egg whites with the sucrose and Invert sugar that has been heated to 40°C.
- Mix the two batters; always adding the egg yolk batter to the whites first, and then the flour and cocoa powder which were sifted together previously, folding carefully.
- Once everything is mixed, spread onto sheet pans measuring 60x40 cm, with a height of 8 mm.
- Bake at 170°C and then set aside.
Mandarin Punch
Ingredients: Mandarin Punch
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5.3 ozdextrose
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8.7 ozwater
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3.5 ozMandarin puree 10% sucrose
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0.1 ozmandarin zest
Preparation: Mandarin Punch
- Mix all together.
- Heat to dissolve. Infuse zest for 5-10 minutes. Strain.
- Use to soak the cocoa sheet cake.
Mandarin Curd for Frozen Applications
Ingredients: Mandarin Curd for Frozen Applications
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7.1 ozbutter
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3.5 ozmandarin puree
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8.8 ozsucrose
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2 eachmandarin zest
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4.2 ozegg yolks
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1.8 ozwhole eggs
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4.9 ozSyrup 70° brix (see base recipes)
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4.9 ozMandarin marmalade
Preparation: Mandarin Curd for Frozen Applications
- Bring to boil the butter, the puree, the sucrose and the lime zests.
- Mix the yolks and eggs with a little of the boiling mix. Bring back to boil.
- Add the syrup and the mandarin marmalade.
- Cool down allow to rest.
- Pipe into cylinder molds and blast freeze.
- Keep frozen and use to build cakes.
Mirror Glaze for Frozen Applications
Ingredients: Mirror Glaze for Frozen Applications
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9.9 ozwater
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12.7 ozsucrose
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8.5 ozHeavy cream 35% fat
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4.2 ozGelatin mass (1:5 gelatin powder 200 bloom + water)
Preparation: Mirror Glaze for Frozen Applications
- Bring the water and sucrose to the boil.
- Add the cocoa powder, followed by the cream.
- Return to the boil.
- Add the gelatin mass.
- Strain.
- Refrigerate. It is important to make this glaze 24h in advance.
- Use between 18-25°C to glaze ice cream.
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