- Catalog |
-
My Cart - Quick Order
|
FLAVORS OF WINTER
Yield: 12 servings
Eggnog Ice Cream
Whole Milk | 35.3oz (1000g) | |
Milk Powder | 0.5oz (15g) | |
Pastry Ideale Inverted Sugar (505093) | 1.8oz (50g) | |
Pastry Ideale Ice Cream Stabilizer (204219) | 0.2oz (5g) | |
Egg Yolks | 9 each | |
Granulated Sugar | 4.4oz (125g) | |
Heavy Cream | 3.5oz (100g) | |
Frutta Prima Egg Nog Compound (690007) | 2.6oz (73g) |
In a pot, combine the milk, milk powder, inverted sugar, and ice cream stabilizer and bring to a boil. Whisk together the egg yolks and sugar. Temper the yolk mixture with the dairy mixture and return to the pot. Cook the mixture to 183ºF/84ºC while continuously stirring. Remove from heat and add the heavy cream. Strain the mixture, then add eggnog compound and chill immediately in an ice bath to bring the temperature down to 39ºF/4ºC. Allow the base to mature for at least 4 hours in the refrigerator before spinning in an ice cream freezer according to the manufacturer’s instructions. After spinning the ice cream, pipe into the Silikomart Quenelle Mold (591076). Allow to freeze completely.
Candied Pecans
Water | 1oz (28g) | |
Granulated Sugar | 4oz (114g) | |
Pecans | 5.6oz (160g) |
In a saucepot, combine the water and sugar and bring to a boil. Once the temperature has reached 240°F/116°C add the pecans. Stir using a rubber spatula constantly until the sugar has crystalized. Remove from the heat and pour onto Silikomart Silkmat (591030) spreading the pecans around to cool. Once cooled, used as desired.
Ginger Micro Sponge
Egg Whites | 8oz (225g) | |
Granulated Sugar | 1.6oz (45g) | |
N.U.T. Almond Flour (204162) | 3.2oz (90g) | |
All-Purpose Flour | 1.1 oz (30g) | |
Frutta Prima Ginger Compound (690005) | 0.7oz (20g) |
Combine all ingredients with an immersion blender and place into a whipped cream canister with 2 charges. Refrigerate on its side for at least 2 hours before use. Cut an “X” in the bottom of a 12 ounce plastic container and fill the cup a little less than half full. Place in the microwave on high power for 30 seconds. Invert the cup until the sponge cools. Break into pieces as needed.
Rum Mousse
Braun Alaska-Express Neutral (633001) | 2.5oz (70g) | |
Water (68º-77ºF/20º-25ºC) | 3.5oz (100g) | |
Braun Rum Paste (633303) | 1.2oz (33g) | |
Heavy Cream, Whipped | 17.5 oz (496g) |
Combine the neutral mix and water, and whisk until the mix has dissolved. Add the rum paste and whisk until smooth. Fold the whipped cream into the mixture in two stages.
Assembly
Fresh Figs | As Needed | |
Edible Flowers | As Needed | |
Braun Rum Paste (633303) | As Needed |
Using the Rum Mousse, smear in a curved line on a round plate. Pop the Eggnog Ice Cream out of the mold and place three on top of the Rum Mousse. Place pieces of the Ginger Micro Sponge decoratively around the line followed by the Candied Pecans. Sprinkle some of the sugar onto the fresh figs and torch them lightly. Place them decoratively around the curved line. Lastly, add the edible flowers.