Almond Cherry Holiday Wreath

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!
Nivo:
Tesko
Makes :
2 cakes
rok trajanja:
2 months
Conservation:
-18*C

Almond Ice Cream

Sastojci

  • 52 g
    Water
  • 535 g
    Milk 3.5%
  • 1 g
    glycerin
  • 54 g
    non fat milk powder
  • 243 g
    Powdered dextrose
  • 10 g
    sucrose
  • 4 g
    Ice cream stabilizer
  • 1 g
    Sea salt
  • 100 g
    NPN-AL2

Priprema

  1. Weigh all ingredients.
  2. Combine the water, milk, and glycerin in a sauce pot.
  3. Combine and blend well all the dry ingredients.
  4. At 45°C, incorporate the blended dry ingredients.
  5. Mix.
  6. Pasteurize between 82°C and 85°C for 2-3 min.
  7. Incorporate the almond paste.
  8. Cool rapidly to + 4°C.
  9. Maturation minimum 4 hours – best 12 hours.
  10. Mix and churn between -7°C and -10°C.
  11. Stock at - 18°C.

Raspberry Ice Cream

Sastojci

  • 121 g
    Milk 3.5%
  • 102 g
    Heavy cream 35% fat
  • 87 g
    non fat milk powder
  • 150 g
    Powdered dextrose
  • 35 g
    Sucrose
  • 5 g
    Ice cream stabilizer
  • 500 g
    raspberry puree
  • Q.S.
    citric acid solution

Priprema

  1. Weigh all ingredients.
  2. Combine dairy and in a saucepot.
  3. Combine and blend well all the dry ingredients.
  4. At 45°C, incorporate the blended dry ingredients.
  5. Mix.
  6. Pasteurize between 82°C and 85°C for 2-3 min.
  7. Cool rapidly to + 4°C.
  8. Incorporate the raspberry puree.
  9. Adjust the taste of the base as desired with citric acid solution.
  10. Maturation minimum 4 hours – best 12 hours.
  11. Mix and churn between -7°C and -10°C.
  12. Stock at - 18°C.

Almond Brittle Crunch Base

Sastojci

Priprema

  1. Melt the almond butter, chocolate and coconut oil together.
  2. Mix in the remaining ingredients.
  3. Press into desired molds.
  4. Store frozen.
  5. Use to build cakes.

White Chocolate Spray

Sastojci

Priprema

  1. Melt everything together and blend well.
  2. Use around 35°C to spray frozen cakes.

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