Tricolore Ice Cream Cake

Dark chocolate, crisp daim and raspberries ice cream make up the flavours of my version of a tricolore ice cream cake. Not quite like the classic ice cream, but quite excellent and quickly devoured. I was gifted some nice silicone moulds by the ByDitteJulie brand for my birthday, and wanted to use them to decorate the cake.

TRICOLORE ICE CREAM CAKE
10-12 SERVINGS.

BROWNIE BASE:
45 G DARK CHOCOLATE
60 G BUTTER
100 G SUGAR
1 EGG
1/4 TSP. VANILLA SUGAR
½ TSP. FLAKY SALT
40 G FLOUR
SALTED CARAMEL
25 G CALLEBAUT GOLD CHIPS

Preheat the oven to 175 degrees celsius.

Butter and line a spring mould, 20 cm, with baking paper.

Roughly  chop the chocolate and melt it with the butter. Mix it into a shiny ganache, this is done easiest with a whisk.

Whisk sugar in and then the egg.

Add vanilla and salt and fold in the flour with a rubber spatula.

Distribute the batter into the spring mould.

Finally, add salt caramel and callebaut gold on top of the batter, in the amount you want.

Place the cake in the middle of the oven for about 20 min or till the middle of the cake is no longer wobbly and a toothpick comes clean out.

Remove the cake from the oven and gently cut with a knife around the edge of the cake and remove the side of the spring mould. Allow the cake to cool completely before making the ice.

Once the cake has cooled, reassemble the spring mould and line the sides with a plastic cake collar, making it easier to get the edges straight and remove the spring mould.

DAIM ICE CREAM:
80 G EGG YOLKS
40 G ICING SUGAR
1/2 VANILLA POD
300 G DOUBLE CREAM, 38%
112 G DAIM CANDY

Cut the vanilla pod lengthwise and scrape out the seeds.

Roughly chop the daim candy.

Whisk egg yolks, icing sugar and vanilla seeds light and airy.

Whip the cream to soft peaks and fold in the egg mixture.

Fold the chopped daim into the mixture.

Spread the ice over the cake and smooth the surface.

Cover the mould with a piece of cling film and place the cake in the freezer for a couple of hours.


RASPBERRY ICE CREAM:
2 GELATINE SHEETS
200 G RASPBERRIES
60 G SUGAR
50 ML. WATER
80 G PAST. EGG YOLKS
40 G ICING SUGAR
400 G HEAVY CREAM, 38%
½ VANILLA POD

Soak the gelatine in cold water for 5-10 min.

Cook raspberries, water and sugar together for 10 minutes, blend and pass it through a sieve to remove the seeds, so you end up with a raspberry puree.

Squeeze the water out of the gelatine and melt it in the puree.

Allow it to cool to room temperature before proceeding.

Cut the vanilla pod lengthwise and scrape out the seeds.

Whisk egg yolks, icing sugar and vanilla seeds light and airy.

Fold the berry puree into the cream with a light hand.

Whip the cream to soft peaks and gently fold it into the cream.

Fill a bubble silicone mould with some of the cream mixture, cover with cling film and place them in the freezer.

Distribute the rest of the cream over the daim ice cream and smooth out the surface.

Cover the mould with a piece of cling film and place the cake in the freezer for at least 4 hours more, preferably overnight.

CARAMEL TOPPING:
150 G CALLEBAUT GOLD CHOCOLATE
75 G HEAVY CREAM 38%

Melt the chocolate with the cream and stir them into a smooth ganache.

Distribute the ganache on top of the raspberry ice cream.

Return it to the freezer for approx. 30 min until the ganache has set.

Gently push the raspberry ice cream out of the bubble wreath and place it in the center of the ganache.

Carefully remove the spring mould and then the plastic collar, then transfer the ice cream cake to a cake dish.

Let the cake sit in the refrigerator for 20-30 minutes so it is not too hard and frozen solid before eating.

DECORATION:
RED WOOD SORREL
VALRHONA DULCEY CRUNCH PEARLS

Decorate the cake and serve it to a lot of ice cream loving people.

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