Page 73 - NA_3_4_2009

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8.
9.
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1.
1a.
3.
4.
5.
7.
6.
1. Roll parchment paper into a cone (or cornet), spray outside
of cone with cooking spray.
2. Holding cone with forceps, dip alternately into cone puree
and LN2 until a shell of
1
/
4
inch is made. Place in freezer
(with paper still attached).
3. Submerge a small (1 or 2 ounce) ladle into LN2 until
bubbles disappear.
4. Fill ladle with (cold) vanilla ice cream base and dip the
bottom of the filled ladle in the LN2. Hold there for 30-
45 seconds.
5. Pour excess ice cream base out of ladle, using a blowtorch,
slightly warm the bottom of the ladle until you are able
to slide the hemisphere out of the ladle. Return ice cream
hemisphere to LN2 to refreeze (about 10 seconds) – make
2 hemispheres, reserve them in the freezer.
6. Freeze fresh raspberries (submerged) in LN2 until bubbles
disappear.
7. Place a few frozen berries into a 1 quart container (or
bowl, whatever you have 2 of ) and cover with the other
matching container. Make sure there is a seal in the middle
or raspberry bits will fly. Shake vigorously until all drupelets
are separated -a drupelet is the tiny bit that comprise a
black or raspberry.
8. Touch the rims of the ice cream hemisphere to a room
temperature metal plate (or something similar) briefly,
just to melt slightly.
9. Fill one hemisphere with raspberry drupelets.
2.
2a.
2b.