The most wonderful thing in the world is to be a parent - this dessert was born from the desire to make a memory of my daughter's likes to keep with me during long days at the office.
This recipe is broken down into seven compontents:
VANILLA ICE CREAM
| milk |
1.2000 |
| cream |
0.4000 |
| sugar |
0.2000 |
| trimoline |
0.0400 |
| glucose |
0.1800 |
| eggs, whole |
2.0000 |
| yolks |
0.0800 |
| milk powder |
0.1080 |
| stabilizer, ice cream* |
0.0064 |
| vanilla, tahitian |
0.0200 |
Use the Paco Jet to make the Ice Cream and the Flame Scale to take accurate measurements.
*TRY YOUR OWN STABILIZER = 3.2 GRAMS EACH WILLPOWDER XANTHAN GUM AND METHYLCELLULOSE F50
PATE DE FRUIT CHERRY
| cherry puree |
1.0000 |
| sugar |
1.1000 |
| pectin |
0.0300 |
| sugar |
0.1000 |
| glucose |
0.2000 |
| citric acid |
0.0100 |
CONFITURE LAIT
GUIMAVE COINTREAU ROSE COCO
| water |
0.3750 |
| sugar |
1.7600 |
| gelatin, leaf |
0.0900 |
| egg whites |
0.2200 |
| glucose |
0.1650 |
MERINGUE BABY
| sugar |
0.2500 |
| sugar, 10x |
0.2500 |
| egg whites |
0.2500 |
| violet extract |
0.0100 |
PRALINE CEREAL
| Rice Krispies |
0.5000 |
| sugar |
1.0000 |
COTTON CANDY
|
