Almond daquoise, coconut gelato, strawberry sorbet, white chocolate spray and strawberry glaze by Mario Bacherini, Pastry Chef/Technician of Paris Gourmet in Carlstadt, NJ.
Yield: 1 frozen cake, serving 7
- 8.28 oz/235 g almond powder
- 1.2 oz/35 g all-purpose flour
- 9.5 oz/270 g confectioners’ sugar
- 10.5 oz/300 g egg whites
- 3.5 oz/100 g granulated sugar
1. Sift all the dry ingredients together, then whip the egg whites with the sugar and fold in the dry ingredients into the egg whites.
2. Spread on a tray and bake for 9 minutes at 370°F.
- 2.2 lb/1 kg whole milk
- 4.2 oz/120 g Gelatech coconut powder
- 1.4 oz/ 40 g skim milk powder
- 4.2 oz/120 g heavy cream
- 1 oz/30 g dextrose powder
- 7oz/200 g granulated sugar
- 1.76 oz/50 g Gelpan cold 50
1. Heat the milk with the coconut powder and the skim milk powder to 104°F and add the dextrose and the sugar, stirring to dissolve. Heat to 122°F and add the Gelpan Cold 50. Bring everything to 180°F and, as you constantly stir with a whisk, add the heavy cream. Strain and fast-chill everything down to 39°F. Allow the base to rest a minimum of 5 hours.
2. Process in an ice cream machine.
- 13 oz/369 g water
- 7.4 oz/210 g granulated sugar
- 0.1 oz/3 g Cremodan 64 stabilizer
- 1.16 oz/33 g dextrose
- 1.76 oz/50 g crystal glucose
- 2.2 lb/1 kg strawberry purée with 10% sugar
- 1oz/30 g Gelatech strawberry paste
1. In a saucepan, combine the water and sugar and heat to 113°F, then add the stabilizer mixed with dextrose and glucose and heat to 179°F. Fast-chill to 39°F and allow to set for at least 6 hours. Add the strawberry puree and the strawberry paste to the mixture, then batch-freeze to 15.8°F and spin.
2. Freeze in the sphere molds.
White Chocolate Spray:
- 7 oz/200 g Noel white chocolate
- 3.5 oz/100 g cocoa butter
- Oil soluble white coloring, as needed
1. Melt chocolate and cocoa butter together and immersion blend with the white coloring until you obtain a really white color.
2. Spray at 104°F over frozen gelato cake.
- 12.3 oz/350 g strawberry puree
- 4.6 oz/130 g water
- 3.8 oz/110 g Pastry 1 Glucose Syrup
- 0.25 oz/7 g Cuisine Tech Pectin NH
- 3.5 oz/100 g granulated sugar
In a pan, combine the puree, water and glucose syrup and bring to a boil. Mix the sugar and pectin together and add to the boiling mixture. Mix thoroughly and bring to a boil again. Use the glaze when the temperature comes down to around 95 ̊-104 ̊F.
- Isomalt decorations
1. Fill the Silikomart Mold “Circus” insert with Strawberry Sorbet and allow to freeze. Fill the bigger mold of the “Circus” kit with Coconut Gelato and while still soft, insert the Strawberry Sorbet insert from the smaller mold. Complete with more Coconut Gelato and top the bottom with the Almond Dacquoise sponge, cut in the size of the mold. Freeze all.
2. In the small spheres mold from the “Circus” kit, fill more Strawberry Sorbet and Coconut Gelato, alternating. Freeze the spheres, unmold them and glaze them with the Strawberry Glaze at 104°F. Return to the freezer.
3. Unmold the whole Coconut Gelato cake from the Circus mold and spray with the White Chocolate Spray to obtain a velvety effect on the cake. Place the glazed strawberry spheres on top of the sprayed cake, then decorate with Isomalt rings and tuiles. For a perfect tasting temperature, serve frozen at no lower than 17°F.