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
-
11.0 ozegg whites
-
3.7 ozsucrose
-
10.3 ozicing sugar
-
7.3 ozdesiccated 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
-
10.8 ozWhole milk (3.5% fat)
-
3.6 ozHeavy cream (35% fat)
-
4.6 ozsucrose
-
2.9 ozGlucose powder DE42
-
0.8 ozerythritol
-
0.1 ozIce cream stabilizer & emulsifier blend
-
9.0 ozraspberry puree
-
3.6 ozYogurt - Greek style, plain (10% fat)
-
0.1 ozMalic 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
-
1.0 lbWhole milk (3.5% fat)
-
3.4 ozHeavy cream (35% fat)
-
1.0 ozInvert sugar (Trimoline)
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1.6 ozMilk solids non fat
-
0.7 ozGlucose powder DE42
-
3.4 ozsucrose
-
0.1 ozIce cream stabilizer & emulsifier blend
-
0.1 ozstabilizing monosterate glycerol
-
7.5 ozCoconut 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!