Moulds for ice-cream parlours
Mould type: 1 faces
Subject dimensions: diameter cm 16 x h cm 7,6
Mould dimensions: diameter cm 18 x h cm 8
N° of subjects per mould: 1
Mould weight: approximately 0,760 kg.
Strawberry and Lemon ice cream cake
|INGREDIENTS for 2 cakes||METHOD|
|Strawberry ice cream||1000g||With the chocolate coating melted at 35-38 ° C brush the mould, forming a thin layer and to stabilize in the blast chiller at -40 ° C for a few minutes.
In very cold mould to form the first layer of lemon ice cream, put on crumbled meringue and rippling with lemon curd.
To stabilize in the freezer for a few minutes then complete with the second layer of strawberry ice cream.
Smooth well and on the basis place the biscuit pistachio meringue disc.
Place moulds on a grid and move in the blast chiller at -40 ° C to stabilize the product.
Only when completely frozen unmould and finish as desired with chocolate decorations, shiny glazes or spraying with velvet effect.
(With 30% white base)
|Meringue Biscuit Pistachio (2 discs)||250g|
|couverture chocolate (for brushing the mould)|