Categories
Ice Cream

Easy Matcha Chocolate Chip Cookie Ice Cream

Matcha Ice Cream with Chocolate Chunks
Ingredients

204 g milk
5 g matcha powder
46 g egg yolks
60 g sugar
x salt
48 g heavy cream
20 g couverture, chopped
10 g matcha chocolate chip cookie crumbles

Directions:

Bring milk and matcha to a boil.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
Cool the mixture over ice or cold water.
Add heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Add your chopped couverture and cookie crumbles.

Choco Matcha Crunch

Ingredients

22 g matcha chocolate chip cookie crumbles
8 g puffed rice covered with chocolate
13 g dark chocolate

Directions:

Crush matcha chocolate chip cookie into small pieces.
Mix everything together, put it into a bag.
Put in the fridge for about 30 minutes.
Crush until you get crumbles.
You can store the leftover up to 1 month.

Assembly

Add some of your matcha chocolate crunch onto a plate.
Garnish your plate with apricot and macarons.
Make a quenelle with a hot spoon. (Making a quenelle goes much easier if you put your frozen ice cream for 30 minutes into the fridge)

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Categories
Chocolate Cookies Ice Cream

Stracciatella Ice Cream Chocolate Chip Cookie Dessert


Ingredients

  • Chocolate Chip Cookies
    Makes 10 cookies
  • 112 g butter

  • 110 g brown sugar

  • 50 g white sugar

  • X salt

  • X vanilla

  • 40 g eggs

  • 109 g flour

  • 3 g baking powder

  • 105 g dark couverture

Directions

  • Sift flour and baking powder together.
  • Chop the dark couverture.
  • Mix soft butter, sugar, salt and vanilla.
  • Add the eggs and mix.
  • Add and mix flour and baking powder together.
  • Add your chopped couverture.
  • You can also make the dough in your table by hand.
  • With this technique your cookies will not get to thin.
  • Scoop your cookie dough onto a baking tray lined with parchment paper.
  • You can bake them either right away or leave it in the fridge for an hour or even better overnight.
  • Bake your cookies for about 12 minutes at 180 degrees.

Ingredients

  • Stracciatella ice cream
  • 204 g milk

  • x vanilla

  • 46 g egg yolks

  • 55 g sugar

  • x salt

  • 48 g heavy cream

  • 85 g dark couverture

Directions

  • Chop the dark couverture.
  • Bring milk and vanilla to a boil.
  • Mix egg yolk, sugar and salt in a bowl.
  • Pour the milk into the egg yolk mixture while stirring constantly.
  • Pour everything back into the pan.
  • Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
  • Add heavy cream.
  • Cool the mixture over ice or cold water.
  • Pour it in the ice cream maker and let the machine do the rest.
    Or place it the freezer and mix it every 30 minutes.
  • Add your chopped couverture.
  • Pour it in a piping bag and fill up the quenelle silicon mold.
  • Freeze for at least for hours.

Ingredients

  • Chocolate Sponge Cake
  • 106 g whole egg, room temperature

  • 80 g sugar

  • 74 g white flour, sifted

  • 6 g cocoa powder

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.)
  • Cut the sponge cake into 6 mm squares.

Ingredients

  • Meringues (French method)
  • 100 g egg whites

  • 100 g sugar

  • 100 g powdered sugar

Directions

  • Whisk egg whites until foamy.
  • Add half of the sugar. (50 g)
  • Beat until soft peaks and add the rest of the sugar.
  • Beat until stiff peaks.
  • Add powdered sugar and fold it into stiff egg white mixture.
  • Add colour if you ant to. You can add matcha powder or food colors.
  • Pour meringue into a piping bag with a round tip.
  • Pipe some tear shaped meringues on a baking tray lined with baking paper.
  • Bake at 100 degrees for an hour.

Ingredients

  • Cherry Marmalade
  • 50 g cherry puree

  • X sugar if needed

  • 3 g gelatin

Directions

  • Warm up cherry puree. Doesn’t have to boil.
  • Add gelatin and mix well.
  • Let it cool in the fridge for 30 minutes.
  • Pour the marmalade into a piping bag.

Plating

  • Put your cookie onto a plate.
  • Garnish with Meringues, dried ruby chocolate sponge cake and chocolate sponge cake cubes.
    I also made some sweet dough flowers by using a silicon mold.
  • Pipe some marmelade drops
  • Unmold your Ice cream quenelle and place it onto your cookie.
  • Add gold leaf and you’re done!
Categories
Cakes Chocolate Entremets Ice Cream

Valentine’s Day Cake | Heart Shaped Ice Cream


Ingredients

  • Chocolate Sponge Cake
  • 106 g  whole egg, room temperature

  • 80 g  sugar

  • 74 g  white flour, sifted

  • 6 g  cocoa powder

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.)
  • Cut the sponge cake into 3 cm squares.

Ingredients

  • Meringues (French method)
  • 100 g egg whites

  • 100 g sugar

  • 100 g powdered sugar

Directions

  • Whisk egg whites until foamy.
  • Add half of the sugar. (50 g)
  • Beat until soft peaks and add the rest of the sugar.
  • Beat until stiff peaks.
  • Add powdered sugar and fold it in the stiff egg white mixture.
  • Pour the meringue into a piping bag with a round tip.
  • Pipe some heart shaped meringues on a baking tray lined with baking paper. I used some leftover meringues disks so I just used a heart shaped cookie cutter to cut them out.
  • Bake at 100 degrees for an hour.
  • Brush some melted cocoa butter on both sides of the meringues. This protects the meringue from dissolving.

Ingredients

  • Vanilla ice cream
  • 204 g milk

  • x  vanilla

  • 46 g egg yolks

  • 55 g sugar

  • x salt

  • 48 g heavy cream

Directions

  • Bring milk and vanilla to a boil.
  • Mix egg yolk, sugar and salt in a bowl.
  • Pour the milk into the egg yolk mixture while stirring constantly.
  • Pour everything back into the pan.
  • Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
  • Add heavy cream.
  • Cool the mixture over ice or cold water.
  • Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.

Ingredients

  • Cocoa Butter Layer
  • 90 g  cocoa butter

  • 90 g  white couverture

  • x red food colouring powder

Directions

  • Melt both ingredients separately in microwave or over a water bath.
  • Add food colouring and mix well.

Ingredients

  • Mirror Glaze 
  • 25 g water

  • 50 g sugar

  • 50 g corn syrup

  • 32 g condensed milk

  • x vanilla

  • 4 g gelatin

  • 55 g ruby chocolate couverture or white couverture

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat water, sugar and glucose to 103°C.
  • Add condensed milk, vanilla and gelatin and mix everything.
  • Pour over the white couverture and mix with an immersion blender.
  • Strain through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.

Layering:

  • Pour your ice cream into a piping bag and fill your heart silicon molds half way through.
  • Place chocolate sponge cake squares inside the molds.
  • Add the meringue and freeze for at least for hours.

Coating 

  • Rewarm cacao butter coat to 45 degrees and fill in a measuring cup.
  • Rewarm mirror glaze to 32 degrees and fill in a measuring cup.
  • Dip the hearts in cacao butter coating, let it get hard and pour mirror glaze over them.

    I placed the heart on some crumbles and added some gold leaf.
Categories
Cookies Ice Cream

Fancy Cherry Sorbet Quenelle

Ingredients

  • 266 g cherry puree

  • 13 g lemon juice

  • 160 g water

  • 60 g sugar

  • 14 g glucose

Directions

  • Bring everything to a boil.
  • Pour it into the ice cream maker and let him do the rest.

<strong>Making quenelle method 1:</strong>

  • Pour the sorbet in a piping bag with a round tip and fill up quenelle silicon mold.

<strong>Making quenelle method 2:</strong>

  • Leave a spoon in hot water for about 2 minutes.
  • Push the spoon forward, rotate and then pull it back gently.
  • Gently warm it on your hand and place it on your plate.

    Info:
    The sorbet should be the last thing to put on the plate.
    I placed the cherry sorbet on dried matcha sponge cake crumbles.
    For garnishing I made some cherry marmelade dots with a piping bag, added a praline and a sweet dough cookie flower. And on top of the ice cream I added a gold leaf.