This week we made ice cream and sorbet. Some people made Sherbet. The difference between sorbet and sherbet is sherbet has cream added to it.
VANILLA ICE CREAM BASE
12 oz milk
1/3 vanilla bean
6 oz sugar
5 egg yolks
8 oz cream
1. Cut the vanilla bean in half, put it in the sugar, to flavor the sugar.
2. Put the yolks in bowl; add half of the sugar- mix right away.
3. Combine the rest of the sugar, vanilla bean and milk in pot. Bring to a scold.
4. Temper the hot liquid into yolks with the sugar. Add 1/3 to ½ of the milk. Then combine it all. Bring the milk and yolk mixture back over low to med heat. Stir the bottom and the sides.
5. The consistency should reach nappe stage. Use a metal spoon to test.
6. Mix in any additional flavor now.
7. Strain right away in a bowl over ice. Add the cream to help the cool down and enrich the mixture.
NOTES: There are several forms of Ice Cream base. The one we made is a custard form. The egg yolk and milk is made into custard. – This is the richest type of ice cream.
There is also Philly ice cream - this is made with heavy cream that is sweetened and run through the ice cream machine.
In order to get a smooth textured ice cream it is ideal to have the base freeze for 24 hours before running it through the machine.
Sometime with cold foods you have to exaggerate the flavor, you may need more sweetness.
SORBET
our sorbet plated with tuile and chocolate sauce
8 oz puree (any kind of flavor you want)
8 oz simple syrup
2 oz water
1. Combine all ingredients together.
NOTES: The sorbet will be ice’er then the ice cream, because there isn’t any protein.
The key to a tasty sorbet is having the right consistency between the water and sugar. In order to test this you can use an egg. After everything is mixed together put an egg in the mixture. When it floats to the top, if the surface that shows is smaller then a quarter then you need to add more simply syrup. If it is bigger then a quarter then you need to add water.
The sorbet doesn’t need to sit like the ice cream. It can be run through the machine right away.
We also made a cucumber/jalapeño sorbet- We combined 4 oz of cucumber, 2 oz of jalapeño, and 2-3 oz of lime juice.
There are 3 types of Meringue
1. French – this is raw, there is no heat involved. The protein strands are trapping air bubbles.
2. Swiss- half cooked. The egg whites, and sugar over the double boiler to 110 F when sugar melts. Whip the once the sugar is melted.
3. Italian- this is the most stable. When you add butter to this you have Italian Butter Cream.
ITALIAN BUTTER CREAM
chocolate cake with Italian Butter Cream Frosting, with raspberry and mango sauce
½ oz corn syrup
Water (as needed)
7 oz egg whites
1 lb butter
1. Put water in the bottom of a pot just enough to cover the bottom.
2. Add sugar- mixture should resemble wet stand
3. Add the corn syrup
4. Heat to 240 degree F. Make sure there is not sugar on the sides. You do not want it to caramelize.
5. You want the sugar to reach a “softball” stage. To test this you can tip the hot sugar into ice water. If it hardens it is ready.
6. In a mixing bowl break up the egg whites
7. Pour in the sugar into mixing bowl on med speed. You do not want the sugar to touch the moving whisk. Pour it in at the side.
8. As the whisk increases the volume it will cool the temperature down of the sugar.
9. Once your meringue is complete and cooled. Add butter. Your butter should be softened but not melted.
10. The butter cream should resemble store bought mayo – stable, shiny, and spreadable.
NOTES: Two problems that may occur:
1. To warm or runny (liquid or oily), fix this by putting a bowl of ice underneath while running the mixer.
2. To cold: Chunky or cottage cheese, to fix this warm with hands, and by mixing on high speed.
You can add extracts or purees or flavorings at the end to make flavored butter creams – this makes great frostings!
Stages of Sugar
Softball stage= 240 degree F
Carmel= 320-340 degree F
Beyond 340 degree F the sugar will start burning.
TUILE (pronounced tweel)
4 ½ oz AP flour
6 oz powdered sugar
3 ½ oz butter
4 oz egg whites
1. Sift the flour. Combine flour and sugar in mixing bowl. Mix with paddle on low speed.
2. Slowly add the butter, then the egg whites
3. The dough will resemble paste. Refrigerate overnight
1. Combine the batter with a tiny but of egg whites to loosen it up. You can add a touch of cocoa batter to give it color.
2. Apply a thin layer on silicone baking pan in desirable shape.
3. Bake at 350 F- convection, Cook time varies- very short keep you eye on them!!
NOTES: These cookies are often used as decoration when plating deserts. This batter keeps for about a week.
BAKED ALASKA
baked alaska, with chocolate and raspberry sauce
Needed to create a Baked Alaska; Swiss meringue, chocolate cake, ice cream, and blowtorch
Swiss Meringue
6 oz egg whites
6 oz sugar
1. Whisk together
2. Warm up over double boiler, water should be simmering. Continue to whisk- should feel warm to the touch.
3. Whisk in mixer - it should double or triple in volume
ASSEMBLY OF CAKE
1. Place a frozen scoop of ice cream on top of a piece of cake.
2. Pipe (use star or plain tip) meringue over ice cream.
3. Using a blowtorch heighten the ends and groves.
Simple Sauces
Chocolate
6 oz water
4 ¼ oz sugar
2 ½ oz corn syrup
1 ½ oz cocoa powder
4 oz semi sweet chocolate
1. Combine all ingredients, and bring to boil.
Fruit Sauces
Combine fruit puree and simple syrup together until you get the taste you want.
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