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7/31/2019 ICECREAM PRAPARATION
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15 minutes
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1 x 400g can sweetened condensed skim milk
100g good-quality dark cooking chocolate, broken intosquares
12 scoops light & creamy 97 per cent fat-free vanilla ice-cream (Peters brand)
8 chocolate cream wafer biscuits
Place the condensed milk and chocolate in a small saucepanover low heat. Cook, stirring with a metal spoon, for 2-3
minutes or until the chocolate melts (see microwave tip).
Remove fudge sauce from heat and set aside.
Kids' task: Place a scoop of vanilla ice-cream in eachserving glass. Drizzle with half the chocolate fudge sauce.
Continue layering with the remaining ice-cream and fudge
sauce. Serve immediately with the chocolate cream
wafers.
Microwave tip: Place the condensed milk and chocolate in a
heatproof, microwave-safe bowl. Heat, uncovered, on
High/800watts/100%, stirring every minute, for 1-2
minutes or until melted and smooth. Leftovers: Use the
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melted chocolate for dipping fresh fruit. Use the cream
wafers crumbled and mixed through the leftover ice-cream
for a crunchy dessert.
20 minutes
2 small scoops strawberry ice-cream 4 strawberries, hulled, halved 2 tbs strawberry sauce
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3 marshmallows, quartered Whipped cream, to serve 1 tbs 100s and 1000s 1 maraschino cherry, to garnish
Place 2 scoops of ice-cream in a bowl, add thestrawberries and drizzle with the strawberry sauce.
Scatter with the marshmallows, add a dollop of
whipped cream and sprinkle with 100s and 1000s. Top
with maraschino cherry.
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When cherries are in season, use 300g of pitted cherries
instead of the frozen ones. Allow an extra 6 hours for
freezing.
330g (1 1/2 cups) caster sugar 4 egg whites 80ml (1/3 cup) thickened cream 250ml (1 cup) milk 1 1/2 tbs liquid glucose 25g (1/3 cup) shredded coconut, toasted 6 egg yolks 75g (1/3 cup) caster sugar 150ml coconut cream 110g (1/2 cup) caster sugar 1 lemon, rind peeled into strips, juiced 280g frozen pitted cherries Vegetable oil, to grease 10 egg yolks 220g (1 cup) caster sugar 6 egg whites 75g (1/2 cup) plain flour, sifted 40g cornflour, sifted
80g unsalted butter, melted, cooled
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To make coconut ice-cream, combine cream, milk, glucoseand shredded coconut in a saucepan and bring almost tothe boil.
Meanwhile, whisk egg yolks and sugar in a bowl until wellcombined, then gently whisk in coconut cream. Whisking
continuously, gradually add milk mixture to yolk mixture
and whisk gently to combine. Transfer to a clean saucepan
over medium heat and stir continuously with a wooden
spoon until mixture is thick enough to coat the back of the
spoon (dont boil).
Strain through a fine sieve into a bowl. Place in a sinkone-third full with iced water and cool, stirring
occasionally, for 15 minutes. Cover with plastic wrap and
refrigerate for 45 minutes. Churn in an ice-cream machine
until frozen. Transfer to an airtight container and freezefor 45 minutes or until very firm.
To make cherry sorbet, combine sugar, lemon peel and125ml (1/2 cup) water in a saucepan over medium heat and
cook, stirring, until sugar dissolves. Cover with a lid, bring
to the boil and cook for 5 minutes. Add cherries, reduce
the heat to low and simmer for 3 minutes or until cherrieshave softened. Discard the lemon peel and transfer the
mixture to a bowl. Cool for 15 minutes.
Process mixture in a food processor until smooth. Strainthrough a fine sieve into a bowl, then stir in lemon juice.
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Refrigerate for 45 minutes, then churn in an ice-cream
machine for 35 minutes or until frozen.
To make sponge, preheat oven to 160C. Grease a 26cm x38cm oven tray and an 18cm springform pan with oil, then
line both with baking paper. Using an electric mixer, whisk
egg yolks and 110g (1/2 cup) sugar until thick and pale.
Using an electric mixer, whisk egg whites and a pinch ofsalt to soft peaks. Add remaining 110g (1/2 cup) sugar, 2
tbs at a time, whisking after each addition until combined,
to stiff peaks. Using a metal spoon, fold in one-third ofthe egg white mixture into the yolk mixture, then gently
fold in remaining egg white mixture. Fold in flours, then
the butter.
Spoon 2 cups batter into the lined pan and spread theremainder into the tray. Bake for 15 minutes or until
golden and centre springs back when pressed with yourfingertip. Cool in the pan and tray, then turn out sponge
onto a wire rack.
To assemble, lightly grease a 2.25L pudding basin and linebase with baking paper. Cut sponge rectangle in half
widthwise, then trim each half to make 2 x 18cm x 26cm
rectangles. Cut each rectangle lengthwise into 4 x 4.5cm x
26cm rectangles, then cut each in half on the diagonal to
make 16 long triangles.
Place 1 triangle in the pudding basin with the tip pointingtowards the centre of the base. Repeat with the remaining
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triangles to make a snug sponge layer with no gaps,
trimming the tips to fit. Trim sponge layer 2cm from the
top of the basin. Freeze for 10 minutes to firm.
Spread a 2cm-thick layer of coconut ice-cream oversponge, leaving a cavity for the cherry sorbet. Spoon
sorbet into cavity and level. Top with the sponge round; it
should sit inside the pudding basin. Cover with plastic wrap
and freeze for 4 hours or until firm.
To make Italian meringue, combine sugar and 60ml (1/4cup) water in a saucepan over lowmedium heat and stiruntil sugar dissolves. Brush down the side of the pan with
a wet pastry brush to prevent sugar crystals forming.
Increase heat to medium and cook, without stirring, for 4
minutes or until syrup reaches 115C on a sugar
thermometer (see Notes).
Using an electric mixer, whisk egg whites and a pinch ofsalt to soft peaks. With mixer on low speed, gradually addsyrup in a slow, steady stream, then increase speed to
high and whisk for 10 minutes or until stiff and glossy.
Invert pudding basin onto a plate. To remove basin, wipe ahot tea towel over, then lift the basin. Working quickly,
spoon the meringue over the bombe, then using an off-set
spatula or palette knife, spread evenly in a swirl pattern.
To make spikes, using your fingertips, lightly and quickly
pull the meringue all over (see Notes). Using a kitchen
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blowtorch, caramelise meringue evenly, then serve the
bombe Alaska immediately.
* You can also make spikes in the meringue by using a
palette knife. Place a little on the tip of the knife, then
lightly touch against meringue on bombe and quickly pull
away. Repeat all over bombe.
15 minutes
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2 x 600ml ctns thickened cream
2 x 300g pkts Home Brand Chocolate Sponge Roll, cut into3cm pieces
60ml (1/4 cup) cherry brandy or kirsch 600g bought chocolate custard 1kg cherries, stems removed, pitted 45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped
Use an electric beater to beat the cream in a bowl untilsoft peaks form.
Arrange one-third of the sponge over the base of a 3L(12-cup) capacity serving dish. Drizzle over 1 tablespoon
of cherry brandy or kirsch. Pour over one-third of the
custard. Top with one-quarter of the cherries and one-third of the cream. Repeat to make 2 more layers. Cover
and place in the fridge for 6 hours or overnight to chill.
Top with remaining cherries and sprinkle over thehazelnuts.
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30 minutes
1 cup firmly packed brown sugar
2 tablespoons butter 1 tablespoon vanilla 1 1/2 cups whipping cream
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2 cups half-and-half (light cream) 6 large egg yolks
In a 1- to 2-quart pan over medium heat, stir brownsugar, butter, and vanilla until butter is melted, sugar is
dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in
1/2 cup whipping cream until smooth; remove butterscotch
mixture from heat.In a 3- to 4-quart pan over medium-high heat, combine
remaining 1 cup whipping cream and the half-and-half;
bring to a simmer.Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2
cup of the warm cream mixture into egg yolks, then pour
egg yolk mixture into pan with cream. Stir constantly over
low heat just until mixture is slightly thickened, 2 to 4
minutes. Immediately remove from heat.Pour through a fine strainer into a clean bowl and whisk inbutterscotch mixture. Chill until cold, stirring occasionally,
about 2 hours; or cover and chill up to 1 day.Freeze mixture in an ice cream maker according to
manufacturer's instructions. Serve softly frozen, or
transfer ice cream to an airtight container and freeze
until firm, at least 6 hours or up to 1 week.Nutritional analysis is per 1/2 cup.
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