Page 74 - NA_3_4_2009

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14.
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16.
10.
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12. 13.
72 Pastry & Baking
North America
Ben’s Lab
10. Seal both hemispheres together, refreeze for 10
seconds in LN2.
11. Dip frozen vanilla ice cream sphere in vanilla
ice cream base again to form a second layer,
refreeze in LN2 for another 10-15 seconds.
12. Delicately remove the paper coronet from
inside the frozen cone. Touch the rim of the
cone to your room-temperature metal plate,
again, just to melt.
13. Fill frozen cone with brandy spiked whipped
cream.
14. Quickly attach vanilla ice cream sphere on top
of the frozen cone. If the rim of the cone is no
longer melted, touch it to the metal plate again,
then attach sphere.
15. Freeze entire cone in LN2 and allow to freeze
completely, approximately 30 seconds. Reserve
in freezer for at least 1 hour before serving.
16. Using a blowtorch, briefly warm the top of the
sphere and dip into sprinkles (or other garnish).