Part 1: Crimson Red Ice Cream
Ingredients
Method- 1400ml Milk
- 82g Trimoline
- 12g Stabiliser 2000
- 218g Granulated Sugar
- 250g deZaan Crimson Red Cocoa Powder
- Prepare a container and ice bath for cooling the ice cream.
- In a bowl, add sugar, stabilizer, and trimoline. Set aside until ready to use.
- In a medium pot, add milk and bring it to 45ºC/113ºF.
- Once at 45ºC/113ºF, add in the sugar mixture and stir continuously.
- Add the deZaan Crimson Red cocoa powder and mix with an immersion blender.
- Once ingredients have been well combined, cook to 82ºC/180ºC.
- Pour the ice cream mixture into the prepared container and let cool in an ice bath. Let rest overnight for best results.
- Before churning, mix the ice cream again with an immersion blender. Churn to preference.
- After churning, place in a container and reserve in the freezer until ready to pipe into molds.
Note: Both ice cream & sorbet need to be of the same consistency/tempered for best results.
Part 2: Milky Berry Sorbet
Ingredients
Method- 200ml Water
- 196g Milk
- 407g Granulated Sugar
- 122g Dry Glucose
- 8g Stabiliser 2000
- 1098g Mixed Berries Puree
- Prepare a heat-proof container with the mixed berries puree. Set aside until ready to use.
- In a bowl, add the dry glucose and stabiliser together and stir until fully combined.
- In a pot, add water, milk, and sugar. Bring to a boil. Once to a boil, add dry glucose and stabiliser.
- Mix with an immersion blender and bring to a boil.
- Strain directly into the container with the mixed berries puree. Mix until well combined and allow to cool down completely. For best results allow it to mature overnight.
- Churn to preference. After churning, place in a container and reserve in the freezer until ready to pipe into molds.
Note: Both ice cream & sorbet need to be of the same consistency/tempered for best results.
Part 3: True Gold Frangipane
Ingredients
Method- 150g Butter
- 150g Almond Flour
- 150g Granulated Sugar
- 10g Flour
- 15g deZaan True Gold Cocoa Powder
- 150g Eggs
- Preheat oven to 165ºC/ 330ºF. Prepare a ½ sheet tray with a lightly greased silpat.
- Add sugar and butter into a bowl. With a paddle attachment, mix until combined.
- Add the rest of the dry ingredients. Mix until combined.
- Add eggs. Mix until combined.
- Spread evenly onto silpat. Bake until set.
- Cut into 2cm round disc and set aside until ready to use
Part 4: Meringue
Ingredients
Method- 100g Egg Whites
- 100g Granulated Sugar
- 100g Confectioner’s Sugar
- ½ Fresh Lemon Zest
Note: Best made once all the other components have been made and assembled.
- Sift confectioner’s sugar and set aside until ready to use.
- In a mixing bowl, add egg whites and start whipping.
- Once egg whites are frothy (soap-like texture), gradually add the sugar until fully combined and meringue starts getting a shine to it (whip to medium peaks).
- Gradually fold in confectioner’s sugar and then the lemon zest.
- Once all ingredients are combined, transfer to a piping bag.
- Refer to Assemble method for further instructions.
Part 5: Assembly
Method- Start by filling the mold (mini egg molds by silikomart used in this recipe) halfway with Crimson Red Ice Cream.
- Fill the other half of the mold with the Milky Berry Sorbet.
- Allow to set overnight.
- Unmold and place onto frangipane disc. Return to freezer until ready to pipe meringue.
- Using the spinner table, pipe meringue around the egg, leaving the frangipane visible.
- Using a blow torch, toast the meringue.
- Gently place freeze-dried raspberries over the top.
- Allow to temper for 2-3 minutes before serving.
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