Kickstart My Heart

Kickstart My Heart

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

Coconut Dacquoise

Sastojci

Priprema

  1. Whip the egg whites with the sucrose.
  2. Fold in the sifted almond flour, icing sucrose and desiccated coconut.
  3. Pipe using a no. 10 piping tip.
  4. Bake at 160°C in a ventilated oven, steam open, for approx. 15 minutes.

Raspberry Sherbet

Sastojci

  • 305 g
    Whole milk (3.5% fat)
  • 102 g
    Heavy cream (35% fat)
  • 130 g
    sucrose
  • 81 g
    Glucose powder DE42
  • 22 g
    erythritol
  • 3 g
    Ice cream stabilizer & emulsifier blend
  • 254 g
    raspberry puree
  • 102 g
    Yogurt - Greek style, plain (10% fat)
  • 3 g
    Malic acid powder

Priprema

  1. Weigh all ingredients.
  2. Combine milk and cream in a saucepot and begin heating.
  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, yogurt and malic acid.
  9. Maturation minimum 4 hours – best 12 hours.
  10. Mix and churn between -7°C and -10°C.
  11. Stock at - 18°C.

Coconut Ice Cream

Sastojci

  • 467 g
    Whole milk (3.5% fat)
  • 97 g
    Heavy cream (35% fat)
  • 29 g
    Invert sugar (Trimoline)
  • 44 g
    Milk solids non fat
  • 19 g
    Glucose powder DE42
  • 97 g
    sucrose
  • 2 g
    Ice cream stabilizer & emulsifier blend
  • 2 g
    stabilizing monosterate glycerol
  • 214 g
    Coconut puree 10% sucrose

Priprema

  1. Weigh all ingredients.
  2. Combine dairy and the Invert sugar in a saucepot and begin to heat.
  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 coconut puree.
  9. Maturation minimum 4 hours – best 12 hours.
  10. Mix and churn between -7°C and -10°C.
  11. Stock at - 18°C.

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