Almond Cherry Holiday Wreath
I created this festive wreath for the holiday season. The flavors are insprired by classic holiday colors - raspberry red and almond white!
- Level:
-
Difficult
- Makes:
-
2 cakes
- Shelf life:
-
2 months
- Conservation:
-
-18*C
Almond Ice Cream
Ingredients: Almond Ice Cream
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52 gWater
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535 gMilk 3.5%
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1 gglycerin
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54 gnon fat milk powder
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243 gPowdered dextrose
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10 gsucrose
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4 gIce cream stabilizer
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1 gSea salt
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100 gNPN-AL2
Preparation: Almond Ice Cream
- Weigh all ingredients.
- Combine the water, milk, and glycerin in a sauce pot.
- 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.
- Incorporate the almond paste.
- 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.
Raspberry Ice Cream
Ingredients: Raspberry Ice Cream
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121 gMilk 3.5%
-
102 gHeavy cream 35% fat
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87 gnon fat milk powder
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150 gPowdered dextrose
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35 gSucrose
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5 gIce cream stabilizer
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500 graspberry puree
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Q.S.citric acid solution
Preparation: Raspberry Ice Cream
- Weigh all ingredients.
- Combine dairy and in a saucepot.
- 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.
- Adjust the taste of the base as desired with citric acid solution.
- Maturation minimum 4 hours – best 12 hours.
- Mix and churn between -7°C and -10°C.
- Stock at - 18°C.
Almond Brittle Crunch Base
Ingredients: Almond Brittle Crunch Base
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150 gNPN-AL2
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25 gcoconut oil
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200 gBIG-PF-1BO
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5 gMaldon sea salt flakes
Preparation: Almond Brittle Crunch Base
- Melt the almond butter, chocolate and coconut oil together.
- Mix in the remaining ingredients.
- Press into desired molds.
- Store frozen.
- Use to build cakes.
White Chocolate Spray
Ingredients: White Chocolate Spray
Preparation: White Chocolate Spray
- Melt everything together and blend well.
- Use around 35°C to spray frozen cakes.
Green Chocolate Decor
Ingredients: Green Chocolate Decor
Preparation: Green Chocolate Decor
- Melt everything together and blend well.
- Pre-crystallize the mixture
- Pipe thin lines on a frozen tray
- Allow to crystallize, then cut into small pieces
- Use for decoration
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