 | Strawberry Semifreddo Ice Cream SandwichChef Nicholas Belloni of Comedor | Austin, TX |
I decided to create an ice cream sandwich in the style of a banana split for my submission. I chose to use the Banana Puree, Cherry Puree, and dehydrated strawberries. I made a caramel out of the Banana Puree that goes both on the sandwich and into the masa waffle cone recipe. I went with masa for the cone because I work at a Mexican restaurant where we showcase unique uses for masa. The Cherry Puree made a nice gel with that concentrated banana split flavor, and the dehydrated strawberry flavors the ice cream. I used Texas pecans and chocolate ganache for garnish, with Maldon salt to bring out all those fruit flavors.
Ingredients for Strawberry–Vanilla Semifreddo:
• 3 egg yolks
• 120 g. granulated sugar
• 1 cup milk
• 4 g. vanilla paste
• 4 sheets gelatin
• 3 cups heavy cream
• The Perfect Purée Strawberry Puree, thawed
Ingredients for Banana Caramel:
• 100 g. The Perfect Purée Banana Puree, thawed
• 75 g. light brown sugar
• 15 g. heavy cream
• 10 g. unsalted butter
Ingredients for Cherry Gel:
• 110 g. The Perfect Purée Cherry Puree, thawed
• 45 g. granulated sugar
Ingredients for Masa Waffle Cone:
• 250 g. milk
• 45 g. granulated sugar
• 2 g. salt
• 12 g. cornstarch
• 60 g. masa harina
• 25 g. Banana Caramel
To Assemble and Serve:
• chocolate ganache
• cherry gel
• toasted nuts (optional)
Method for Strawberry–Vanilla Semifreddo:
Bloom gelatin sheets in ice water. In a saucepan, combine milk, sugar, and vanilla paste; bring to a simmer. In a bowl, whisk yolks and slowly temper with the hot milk mixture, whisking constantly. Return to the pan and cook gently, stirring, until slightly thickened. Remove from heat and whisk in bloomed gelatin until dissolved. Cool slightly. In a separate bowl, whip heavy cream to soft peaks, then fold into the cooled custard in batches. (Optional: fold pulverized dehydrated strawberry into half of the mixture.) Spread evenly on a lined half sheet tray and freeze until set.
Method for Banana Caramel:
In a saucepan, combine all ingredients and cook over medium heat for about 10 minutes, until medium brown and caramel consistency is achieved. Remove from heat and cool to room temperature.
Method for Cherry Gel:
In a saucepan, combine The Perfect Purée Cherry Puree and sugar. Cook over medium heat until thickened to a gel consistency, about 5 minutes. Remove from heat and cool completely.
Method for Masa Waffle Cone:
In a blender, combine all ingredients and purée until smooth. Preheat a waffle cone or pizzelle iron. Ladle batter into the iron and cook about 5 minutes, or until golden brown. While warm, cut into desired shapes using a ring mold and set on a flat surface to cool and crisp.
To Assemble and Serve:
Spread Banana Caramel over one piece of Waffle Cone and top with a layer of frozen Semifreddo. Place another piece of Waffle Cone on top to form a sandwich. Use the same ring mold to cut the Semifreddo for a snug fit. Garnish sandwiches with chocolate ganache, Cherry Gel, and toasted nuts, if desired.