Echtes dunkles Mokka-Macaron-Eiscreme-Sandwich
Part 1: Rich Terracotta Coffee Ice Cream
Zutaten
Methode- 1500g Hazelnut Milk
- 82g Trimoline
- 12g Stabilizer 2000
- 218g Granulated Sugar
- 150g deZaan Rich Terracotta Cocoa Powder
- 15g Instant Coffee (medium roast)
- Sift all the dry ingredients into a bowl and reserve.
- Bring the hazelnut milk to 45°C/113°F.
- Add in all the dry ingredients. Blend with an immersion blender until smooth.
- Add in the trimoline and mix.
- Cook the ice cream base to 82°C/179°F. Take off the heat and transfer it into a heat-proof container.
- Cool down to 4°C/39°F as quickly as possible. Churn to preference.
- Spread the ice cream evenly onto the prepared sheet tray (Note: Prepare a full sheet tray line with acetate for molding and reserve in the freezer until ready to use).
- Place an acetate sheet over the top and press down lightly with another sheet tray assuring that it is leveled. Freeze overnight.
- Cut the ice cream into 5-6cm discs. Reserve in the freezer.
- Refer to the assembly section for further instructions.
Part 2: True Dark Macaron
Zutaten
Methode- 250g Almond Flour
- 250g Confectioners' Sugar
- 45g deZaan True Dark Cocoa Powder
- 100g Aquafaba Liquid (200g reduced to 100g) (1)
- 100g Aquafaba Liquid (200g reduced to 100g) (2)
- 250g Granulated Sugar
- 62g Water
- Mix the almond flour, cocoa powder, and confectioners' sugar and blend for 5 seconds in a food processor. Sift into a large bowl.
- Add aquafaba (1) to a bowl and mix to form a thick paste cover and reserve.
- Make syrup with sugar and water. Cooking to 118°C/244°F.
- Add aquafaba (2) to a mixing bowl with a whisk attachment. Start to whip at the same time as making the syrup.
- Gradually add the syrup to the aquafaba that's being whipped to make a meringue. Whip to medium/stiff peaks.
- Add the meringue in 3 stages into the almond mixture and fold gently.
- Once the mixture has a nice shine and has a fluid 'V' falling from the spatula, it is ready.
- Pipe 5cm round discs onto the prepared sheet trays (lined with silicon mats) and tap gently.
- Air dry the macarons for approx. 1 hour.
- Bake the macarons on a low fan (or no fan if possible) at 125ºC/257ºF for approx. 30 minutes.
- Remove from the oven and allow them to cool completely.
- Refer to the assembly section for further instructions.
Part 3: True Dark Tuile
Zutaten
Methode- 60g Flour
- 100g Granulated Sugar
- 40g deZaan True Dark Cocoa Powder
- 100g Aquafaba Liquid (200g reduced to 100g)
- 100g Coconut Fat (melted)
- Mix all the dry ingredients into a bowl until combined.
- Add the aquafaba liquid. Mix until incorporated.
- Add the melted coconut fat. Mix until incorporated.
- Spread onto a well-greased lattice silicone mold.
- Bake at 160°C/320°F for 4-6 minutes.
- Remove from the oven and quickly and gently remove from the mold. Cut into 5cm discs and allow them to cool flat.
- Reserve until ready to use.
Part 4: Assembly
Methode- Once all the components have been made, start by making an ice cream sandwich with two macaron shells and pre-cut ice cream discs.
- Stick a lattice tuile onto the top of the macaron. Reserve in the freezer until ready to serve.
