So I finally got around to sit down and write the recipe for the New Year’s Eve dessert.
If you want ice cream, but have no ice machine, parfait ice cream is they way to go and it’s relatively easy to make. You don’t not stir the ice every hour as it freezes. So easy, easy, easy and delicious.
ICE CREAM CAKE WITH DAIM AND BLUEBERRY PARFAIT
10-12 PERS.
BASE:
150 G ALMONDS WITH SKIN
120 G EGG WHITES
145 G ICING SUGAR
1 TSP. BAKING POWDER
Preheat the oven to 175 degrees celsius.
Butter a spring mould, 26 cm in diameter, and line the bottom with baking paper.
Chop the almonds in a blender to fine crumbs, add icing sugar and baking powder and blend again until it looks like flour.
Whisk the egg whites to stiff peaks and gently fold in the almond flour. Do not knock out too much air.
Pour the batter into the spring mould and smooth over the surface.
Bake the base in the oven for 25-30 minutes. It must feel firm, but also give a little bit. when you gently press down with a finger.
Remove the base from the oven and gently cut with a knife around the edge of the cake and remove the spring form.
Allow the base to cool completely before the ice cream is made.
When the cake has cooled, the spring mould is reassembled and the sides are lined with a plastic cake collar, making it easier to make the edges straight and easy to remove the spring mould when it’s time to serve the cake.
BLUEBERRY PARFAIT:
60 G PAST. EGG YOLKS
30 G ICING SUGAR
300ML DOUBLE CREAM 38%
SEEDS OF ½ VANILLA POD
250 G FRESH BLUEBERRIES
A LITTLE BIT OF SUGAR
Mash the berries with a little sugar, (You can use frozen berries, but they must boil in a little water for 1-2 minutes. Then it is very important that the mash is allowed to cool completely, otherwise the ice can easily become grainy …)
Cut the vanilla pod lengthwise and scrape out the seeds.
Whisk egg yolks, icing sugar and vanilla seeds airy and thick, it will run in ribbons from the whisk.
Whip the cream to soft peaks and gently fold in the egg mixture.
Then carefully fold in the berry mash.
Pour the parfait ice cream over the base and smooth out the surface.
Cover the mould with a piece of cling film and on top of a piece of aluminium foil and place the cake in the freezer for at least 4 hours.
DAIM PARFAIT:
80 G PAST. EGG YOLKS
45 G ICING SUGAR
SEEDS OF ½ VANILLA POD
300 ML DOUBLE CREAM 38%
112 G DAIM CANDYBAR
Cut the vanilla pod lengthwise and scrape out the seeds.
Roughly chop the daim candy.
Whisk egg yolks, icing sugar and vanilla seeds airy and thick, it will run in ribbons from the whisk..
Whip the cream to soft peaks and gently fold in the egg mixture.
Then fold in the chopped daim.
Pour the parfait ice cream over the berry parfait and smooth out the surface.
Cover the mould again it in the freezer for at least 4 hours more, like the night.
DECORATION:
30 G DARK CHOCOLATE, 70%
28 G DAIM CANDYBAR
SALTY LIQUORICE POWDER TO TASTE
Blend chocolate and daim into a semi-fine dust and add to liquorice powder. The powder should not overpower the chocolate or caramel flavours.
Remove the cake from the freezer about 30-60 min before serving.
Sift the decoration over the ice cream cake, while it’s still in the mould , so it is evenly distributed.
Place the ice-cream cake in the refrigerator until it is eaten. The ice cream shouldn’t be too hard.
Carefully remove the spring mould and the plastic collar, the cake can be then transferred to a serving plate.