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Welcome to How To Cook That I am Ann Reardon
and today we are making a GIANT Double Caramel
MAGNUM Ego ice cream!
This week's notification squad shout-out goes
to Sarah for your chance at a shout-out subscribe
to howtocookthat and press the bell to turn
on notifications and put done in the comments
for me so I know you have done so.
The first thing we need to do is make the
caramel so that it has time to cool down.
The caramel that is inside a Magnum, when
you defrost it, it looks like this it's more
of a thickened custard texture than a caramel.
It doesn't taste very sweet it just has that
sort of artificial caramel flavour to it.
Because ours is giant we want it to taste
amazing so we are going to make an actual
caramel.
I've done some experiments with different
quantities to get a consistency that is spreadable
at room temperature and not too hard when
it's frozen because we need to be able to
cut into it and eat it.
It is not quite as dark a colour as the other
one but we can just add some caramel colouring
to it to get it to the same colour.
So to make that what we need some glucose
syrup, sugar, cream, milk, white chocolate
and more cream.
Tip the sugar and the milk ... and the first
lot of cream into the saucepan with the glucose
syrup.
Add a candy thermometer and stir that over
high heat.
I'll put all the recipe quantities for this
on the howtocookthat.net website for you and
there is a link to that below.
Also on the website you can upload a photo
in the comments if you've made something,
check out these ones...
Brenda made the guitar cake,
Mae made the gravity-defying watering can
cake, Anne Dirks made the fire engine, Saskia
made the dump truck and this Lego police station
is by Elena, Enci made the black forrest cake
and Michelle made macarons for the first time
and they look perfect Michelle.
And Joel made the giant Snickers bar, you
guys are amazing, you've done such a good
job!
With the caramel, you want to heat that up
to 116 degree C or 240F by which stage it
will be thick like this and starting to go
brown.
Add in the second lot of cream and stir that
well.
It will take a little while to get those to
mix together but as the cream starts to heat
up they will combine quite easily.
Bring it back up to the boil then switch off
the heat and add in the white chocolate.
Once it is melted use a whisk to distribute
it evenly through the mixture.
Pour that hot caramel into a bowl, you can
add colour here if you want it to be a deeper
colour and then leave that to cool.
Now you will need some sort of board to fit
your icecream on and make sure it fits in
your freezer, really important.
And print out your template which you can
also find on the website - now you can scale
this down if you need to if you've got a smaller
freezer.
I've covered mine in plastic book covering
because ice cream is obviously quite moist
and wet so paper is obviously not going to
cut it.
Place some non-stick baking paper over the
top of your template and pour on some melted
milk chocolate, spreading it out to the size
of the template.
Now I am not bother to temper this chocolate
because it is going to be frozen, it's not
going to be at room temperature so it doesn't
matter.
Take a large tub of ice cream and place the
thickness template over the top, it's showing
how thick our icecream needs to be.
Use a knife just to cut down the ice cream
on both sides of the template so you get a
thick slice.
Once you have cut 2 of those, run the knife
around the outside of your container to loosen
it so you can tip out your ice cream out.
Repeat that with a second tub of ice cream
and place those pieces in a line on a tray.
Smooth out the top using a spatula so that
it's nice and flat on the top of your icecream.
And then add the template on top.
Cut off the excess pieces from the top there
and add them to the side to fill in any gaps.
At this stage the ice cream is quite soft
so once you've shaped I want you to put it
back in the freezer and dial your freezer
down to its coldest setting.
And let that go really firm.
Flip your chocolate over onto your base board.
Position it where you want your ice cream
to be, making sure that you're leaving room
for the stick at the end.
And peel off the baking paper.
Add some spoons of that yummy caramel on top.
I like salted caramel more than normal caramel
so I've actually added a little pinch of salt
to mine as well.
You don't have to do that, you can just leave
it plain, it's up to you.
Spread that out so you get a thin layer covering
your milk chocolate almost to the edge.
On top of that we need a second layer of chocolate
because this ice cream has a double shell
of chocolate with the caramel in between.
For this inside shell I am just using ice
magic so we can get it really, really thin.
To keep it cold while I am working I have
set a tray of ice in the freezer, then I am
putting the baseboard over the top of that.
This is also a good idea when you are serving
it to the table if you're not going to be
cutting it straight away, it'll just keep
it nice and cold.
Grab your ice cream out of the freezer and
line up the top and slide it off the tray
by pulling back that baking paper underneath
the tray as you go so that it just guides
it off.
Then pour over a whole bottle of ice magic
working quickly to spread that out on the
top.
And then add more to the sides as you go and
spread it out.
Now at this stage the sides will look a bit
messy but don't worry the outside will look
perfect.
We'll do that using a different method.
Place that back in the freezer for about an
hour to firm up and then cover the outside
with a layer of the yummy salted caramel.
Once you've finished with this you're going
to need to put it back in the freezer again.
Most ice cream shops have a big walk-in freezer
that you can work in when you are doing this
sort of thing - but we of course don't have
one so you just have to put it in the freezer
and take it out for short bursts and do the
next step and then put it back in the freezer
to keep it firm the whole time.
I did think about making this out of cake
and buttercream and fondant, which would have
of course been easier but if you're making
something giant you want it to taste like
the real thing - not just look like it.
Let's make the handle out of white chocolate.
White chocolate is a little bit on the pale
side so I'm going to add in a little bit of
cocoa powder to colour that and stir it through.
Put some baking paper over the template and
pour the white chocolate over the top.
Now we need this fairly thick so don't worry
if it goes over the lines, let it just flow
bigger than you need and we'll cut it to size
in a minute.
Add in 2 cake support sticks making sure they
are close enough together to be within the
narrow part of the handle.
Now I know that you might think you only need
1 here but if you only have 1 it's going to
flip and turn around, so we need 2 to hold
it steady.
Add more chocolate on top of those sticks.
And then sprinkle it with a little more cocoa
powder and spread it across the top to give
a wood grain look.
Once it is starting to set place the template
over the top and and cut out that handle shape.
Then just use your knife to add some lines
going down the handle so that it looks like
it's wood.
Once that is completely set, put your template
over the ice cream and use it to position
the handle.
Then place it at the middle of the height
of the ice cream and push it into place.
Doesn't that just look perfect, it looks like
a wooden handle.
Now cut a strip of acetate the length of each
side of the ice cream and cover that in milk
chocolate.
Lift up your strip and then wrap it around
the side.
And if any has run out of the bottom, which
will happen as you lift it up, just run your
spatula along the bottom of the acetate so
it makes it easier to get it off later.
Repeat that on the other side and then pour
the rest of the chocolate over the top of
the ice cream working quickly to spread it
out.
Now, remember the ice cream underneath is
freezing cold of course, so this chocolate
is going to set fast.
So you don't have much time to spread it out,
just give it a few spreads, then leave it
because if you try to spread it while it's
setting, it's going to look messy.
Take a knife and trim off any chocolate that
has dripped down over the sides of the acetate.
And then, yes you guessed it, put it back
in the freezer again for at least 30 minutes.
Once you've done that you can just peel off
the acetate from around the sides.
And that gives you nice, straight neat sides.
To take a bite out of it I'm using a donut
cutter.
Any large round cookie cutter would do, just
soak it in some hot water first to make it
warm.
And would you look at that.
Yummm!
Looks so good.
A white chocolate handle, a double chocolate
coat with caramel in between the layers and
that vanilla ice cream in the middle.
Subscribe to howtocookthat for more crazy
sweet creations, click here for more of my
videos, make it a great week and I'll see
you on Friday.
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B1 中級 米

Giant Magnum Double Caramel Icecream Cake How To Cook That Ann Reardon

103 タグ追加 保存
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cathy~ 2017 年 8 月 29 日 に公開

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