 | Soursop Baked AlaskaChef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe |
Ingredients for Thai Basil Ice Cream:
• 20 g non-fat milk powder
• 150 g granulated sugar
• 3 g commercial stabilizer (optional)
• 280 g heavy cream
• 400 g whole milk
• 50 g glucose syrup
• 25 g thai basil
• pinch of salt
• 14 g vanilla extract
• 100 g mascarpone cheese
Method for Thai Basil Ice Cream:
1. Combine milk powder, sugar, and stabilizer in a bowl; set aside.
2. Bring dairy, glucose syrup, salt, and vanilla extract to a boil; reduce to a simmer.
3. Add the sugar mixture and continue to cook for an additional 2 minutes, whisking constantly.
4. Remove from the heat and add thai basil.
5. Place plastic wrap directly on the surface of the base and allow to steep for 30 minutes.
6. Strain the base and cool to 85 F.
7. Add mascarpone and emulsify with immersion blender.
8. Allow to mature in the fridge overnight before spinning.
9. Spin according to the instructions of your ice cream machine.
Ingredients for Soursop Sherbet:
• 250 g The Perfect Purée Soursop Puree, thawed
• 100 g buttermilk
• 5 g citric acid
• 100 g heavy cream
• 380 g milk
• 100 g glucose syrup
• 150 g granulated sugar
• 3 g commercial stabilizer (optional)
Method for Soursop Sherbet:
1. Combine puree, buttermilk, and citric acid; set aside.
2. Combine remaining ingredients in a pot and bring to a boil.
3. Reduce to a simmer and cook for 2 minutes, whisking constantly.
4. Remove from heat and strain; cool to 85 F and add puree mixture.
5. Allow to mature in the fridge overnight before spinning.
6. Spin according to the instructions of ice cream machine.
Ingredients for Flourless Chocolate Sponge:
• 238 g egg whites
• 132 g granulated sugar
• 169 g egg yolks
• 132 g sugar
• 76 g cocoa powder
Method for Flourless Chocolate Sponge:
1. Whip the whites and first sugar to medium peaks; set aside
2. Whip the yolks and second sugar to ribbon stage.
3. Sift the cocoa into the whipped yolks and fold together.
4. Fold the whites into the cocoa mixture in 3 stages.
5. Spread onto a half sheet tray lined with a silicone mat.
6. Bake at 350 F convection for 12-14 mins.
7. Freeze and cut to desired shape.
Ingredients for Salted Vanilla Bean Meringue:
• 150 g egg whites
• 225 g granulated sugar
• 38 g glucose syrup
• 10 g vanilla bean paste
• 5 g salt
Method for Salted Vanilla Bean Meringue:
1. Make after all other components are completed and assembled.
2. Combine all ingredients in a heat safe bowl.
3. Cook over a bain marie until to 140 F.
4. Whip until completely cooled.
Assembly Method:
1. Portion ice cream and sherbet evenly into the mold of choice or as otherwise desired. Freeze for 30 minutes or overnight. (A 4 in diameter x 1 in deep round mold was used in the photo).
2. Place the ice cream/sherbet onto the cake base.
3. Cover with the meringue as desired and torch.