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Almond & Chocolate ice cream cake (For 5 cakes Ø 25 cm) (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Almond ice cream

Ingredients Preparation
1 l whole milk
145 g sugar
70 g invert sugar
321 cl almond milk
714 g cream
350 g egg yolk
70 g sugar
6 g stabilising agent for ice cream (e.g. Neutro hot)
Mix together and cook into Anglaise at 85°C, keep stirring while heating.
Sieve through and leave to ripen for 12 hours in the fridge before turning into ice cream. Extrude the ice cream into 5 half-spheres of 14 cm Ø. These will form the heart of the cake.

Chocolate ice cream

Ingredients Preparation
1 l whole milk
250 g cream 35% fat content (crème fleurette)
10 g invert sugar
40 g milk powder
250 g sugar
10 g stabilising agent for ice cream (e.g. Neutro)
Mix together.
Heat to 85°C.
200 g dark chocolate Callebaut® 70-30-38
40 g cocoa liquor Callebaut® CM-CAL
Mix. Pour the hot milk-mixture onto the chocolates. Mix well. Sieve and leave to ripen for 12 hours in the fridge.
Turn this mix into ice cream in the ice cream maker. Extrude the ice cream into half sphere of Ø 18 cm. Insert a half sphere of almond ice cream. Finish with a layer of chocolate sponge cake. Freeze.

Italian meringue

Ingredients Preparation
200 g egg white
400 g sugar
Boil the sugar with 80 g of water up to 120°C. Pour the sugar syrup delicately on the beaten egg whites and let it beat until cooled down.

Finishing and presentation
Apply the Italian meringue around the cake: start at the bottom and finish at the top. Dust the meringue with gold dust. Finish with nougatine triangles and a white chocolate snow flake.

 


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