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Strawberry Ice-cream

180g strawberries, hulled, halved 360ml cream 5 egg yolks, reserve whites 120g caster sugar

White chocolate sponge cake


135g white coverture chocolate, broken up 125g unsalted butter, softened 5 egg yolks 4 egg whites 90g caster sugar 60g plain flour, sifted

Tuile
50g plain flour 60g caster sugar 35g icing sugar Pinch salt 4 egg whites 65g butter, melted

Chantilly cream
200ml cream 1 tbs icing sugar tsp vanilla bean extract

Strawberries
3 large strawberries, hulled 2 tsp icing sugar tsp sumac

To serve
Icing sugar Sumac

1. To make the strawberry ice-cream, puree the strawberries in a small food processor and pass through a sieve. Reserve 1 tablespoon of the puree for serving. Place the cream in a small saucepan and heat over medium heat to just below boiling point. Whisk the egg yolks and sugar together in a large bowl. Gradually pour the hot cream into the yolk mixture, while whisking continuously until all the cream is added. Transfer the mixture into a clean medium saucepan and cook over low heat, stirring until custard thickens and coats the back of a spoon (mixture will be about 84C). Strain custard through a fine sieve and place over a bowl of iced water, whisking until cold. Stir through the remaining strawberry puree. Transfer cup of the ice-cream base into a cream canister and charge twice, shaking vigorously after each charge. Refrigerate cream canister until ready to serve. Pour remaining ice-cream base into a chilled ice cream maker and churn for about 20 minutes. Remove from ice cream maker and place in the blast chiller for about 10 minutes or until firm. 2. To make the white chocolate sponge cake, preheat oven to 160C fan forced. Grease and line a 4cm deep baking tray. Place the chocolate in a glass bowl and place over a saucepan of simmering water. Stir with a metal spoon until melted. Transfer to a large bowl and cool. Add the butter to the cooled chocolate and beat until smooth. Stir in egg yolks and mix until well combined. Using an electric hand beater, whip the egg whites to soft peaks. Add the sugar and continue beating until it forms stiff peaks. Fold the egg white mixture into the white chocolate and mix well. Gently fold in the flour. Spread the cake onto prepared baking tray until 2cm thick. Bake for 10 minutes or until cooked (until skewer comes outs clean). Allow to cool in pan then turn cake onto a board and remove baking paper. Turn cake over, top side up. Cut out a 3cm x 15cm x 15cm triangle. Reserve sponge triange and off-cuts for serving. 3. To make the tuile, grease and line 2 flat baking trays with baking paper. Sift the flour, sugars and salt into a bowl. Mix in the egg whites and butter. Place in the blast chiller for 10 minutes. Spread a thin layer of batter onto one of the prepared trays and bake for 8 minutes (tuile should be set but not browned yet). Using a sharp knife, cut the tuile, lengthways into 5cm wide strips. Turn onto the second prepared tray, separated slightly and return to oven until golden brown. While still hot, twist the tuiles and allow to cool to your desired shape. 4. To make the Chantilly cream, place the cream, icing sugar and vanilla in a bowl and beat with an electric beater until soft peaks form; refrigerate. 5. To prepare the strawberries, slice strawberries into 3mm thick rounds. Place the strawberry slices, sugar and sumac in a bowl and toss to coat all side of the strawberries.

6. To serve, dust the sponge cake triangle with icing sugar and place in the centre of the serving plate. Place a quinell of Chantilly cream on top of sponge triangle and sprinkle the cream and some of the plate with a little sumac. Rebuild strawberry next to the sponge so bottom becomes the top. Place a small piece of squashed off cut sponge on the plate to stand the ice-cream on. With a warmed spoon, take a quinell of strawberry ice-cream and place it on top of the squashed sponge (squashed sponge should not be visible it is just use to hold the icecream). Dust the tuile with icing sugar and place in the centre of the plate.

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