IceCreamFloat
VanillaSemifreddowithCherriessoakedinCognac
200gcastersugar
80gwater
120geggyolks
60geggwhites
600gthickenedcream
seedsscrapedfrom1vanillapod
100gwholecherriespreservedincognac,choppedandliqueurreserved
ColouringMixture
300gcocoabutter
600gwhitecouverturechocolate
3.2gtitaniumdioxide
yellowlipo-solublefoodcolouring
redlipo-solublefoodcolouring
PinkVanillaWhiteChocolateGanache
200gthickenedcream
200gcouverturewhitechocolate
seedsscrapedfrom1vanillapod
50gglucosesyrup
4.4gtitaniumdioxide
electricpinkfoodcolouring
ChocolateCherryBonBonandChocolateCone
440g72%darkcouverturechocolate
darkchocolatetruffleshell
reservedcherryliqueur
glucosesyrup,forassembly
Non-FreezingDarkChocolateSauce
50glukewarmwater
1gmethylcellulose
200gthickenedcream
100gglucosesyrup
50gdextrosepowder
50gcocoapowder
40gunsaltedbutter
85g72%darkcouverturechocolate
Hydrocolloid
280gwater
5gxanthangum
8gmethylcellulose
SugaredHeliumGlitterBalloon
350gisomalt
73gHydrocolloid
pinchofplatinumsilverpowder
fruitleatherstring
coolingspray
temperedchocolatesignaturelogo
1. Pre-heatonesousvidemachineto70Candasecondsousvidemachineto30C.
2. FortheVanillaSemifreddowithCherriesSoakedinCognac,combine120gofthe
sugarwith50gofthewaterina1litrecoppersaucepanovermediumheat,stirring
occasionallyuntilsugarmeltsandthemixturereaches118C.
3. Meanwhile,placeeggyolksinthebowlofastandmixerfittedwithawhisk
attachmentandwhiskuntilpale.
4. Oncethesugarsyruphascometotemperature,pourthemixtureslowlyintotheegg
yolkswithmotorrunningtomakeapâteàbombe.Continuetowhisktocoolthe
mixture,untilneeded.
5. Meanwhile,makeanItalianmeringuebycombiningtheremainingwaterandsugar
intoasmallcoppersaucepanovermediumheat,stirringoccasionallyuntilsugarhas
dissolvedandthemixturereaches118C.
6. Meanwhile,placetheeggwhitesinthebowlofastandmixerfittedwithawhisk
attachment.Whiskeggwhitesonmediumspeeduntilsoftpeaksform.Oncethesugar
syruphascometotemperature,pourslowlyintotheeggwhitewithmotorrunning
anduntilmixtureisthickandglossy,tomakeanItalianmeringue.Continuetowhisk
untilthemixturehascooled.
7. Oncecooled,addItalianmeringueintothepâteàbombemixtureandcontinueto
whiskonmediumspeeduntilcombined,takingcarenottooverworkthemixture.Set
asideuntilneeded.
8. Placethethickenedcreamintothebowlofastandmixerfittedwithawhisk
attachment.Addthescrapedoutvanillaseedsandwhiptosoftpeaks.
9. Workingquickly,gentlyfoldthewhippedcreamthroughtheeggyolkmixtureuntil
justcombined,takingcarenottoknockouttoomuchair.Addthechoppedcherries
andgentlyfoldinuntilmixedthrough.
10. Placeasheetof7cmhalfspheremouldsonaflattray.Spoonthemixtureintothe
mouldsanduseanoffsetspatulatoleveloffthesurface.Placethemouldsintheblast
chilleruntilcompletelyfrozen.
11. Oncethesemifreddoisfrozen,removefromtheblastchillerandcarefullyunmould.
Usingthepalmofyourhand,gentlywarmtheflatsideoftwohalfspheresandjoin
togethertoformaball.Usefingertipstogentlysmooththeseam.
12. Carefullyinsertaskewerintotheball.Standtheballupinawoodenholderand
returntothefreezertohardenuntilneededforassembly.
13. FortheColouringMixture,placethecocoabutterandwhitechocolateina
Thermomixjugsetto60Conspeed2.Mixuntilthemixturehasmeltedcompletely,
about8minutes.
14. Oncethecocoabutterandwhitechocolatehasmelted,dividethemixturebetween
twostickblendercanisters.Addthetitaniumdioxideandalittleoftheyellowfood
colouringtoonecanisterandblitzwithastickblenderuntilthecolouringisfully
incorporatedanddesiredcolourhasbeenachieved.Setasideuntilneeded.
15. Addasmallamountoftheredfoodcolouringtothesecondcanisterandblitzwitha
stickblenderuntilcolouringisfullyincorporatedanddesiredcolourhasbeen
achieved.Transfertheredcolouringtoaspraycanisterandsetasideuntilneeded.
16. ForthePinkVanillaWhiteChocolateGanache,placethecreamandglucoseina
Thermomixjugsetto40Candspeed2for5minutestogentlywarmthemixture.
17. Oncethemixturehasreached40C,addthewhitechocolateandscrapedvanillaseeds
andcontinuetomixforafurther7minutes,at40Candonspeed2untilmixtureis
wellcombined.
18. Oncecombined,addthetitaniumdioxideandmixonspeed6,at40Cfor10seconds.
Graduallyaddthefoodcolouring,mixingtheganacheonspeed6in10second
intervals,untilthedesiredcolourisachievedandthemixtureissmoothand
emulsified.
19. Oncecombined,transfertheganachetoaglassbowlandplaceintheblastchillerto
cool,about3minutes,ensuringtheganachedoesnotset.Oncecool,placeabouthalf
theganacheintoapipingbagandsetasideonthebenchtocooluntilneeded.
20. FortheChocolateCherryBonBonandChocolateCone,firsttemperthechocolate.
Place300gofthechocolateinamicrowavesafeplasticbowlandmeltin30second
intervals,untilchocolatehasreached50C.
21. Removethebowlfromthemicrowave,beginaddingtheremainderofthechocolate,a
littleatatime,stirringuntilthetemperaturereaches27C,ensuringtheadded
chocolatemeltsbetweeneachaddition.
22. Oncechocolateisat27C,placethebowlbackinthemicrowaveandheatin10second
burstsuntilthechocolatereaches31C,stirringwellateachinterval.
23. Oncechocolateistempered,maketheChocolateConebyplacingasheetofbouchon
mouldsontoabakingtray.Usingalargemetalspoon,filltwoofthemouldstothetop
withthetemperedchocolateandallowtositfor1minute.Turnthemouldsoverand
allowtheexcesschocolatetodripbackintothebowl,ensuringtheinsideofthe
mouldsarecompletelycoated.Leveloffthesurfaceofthemouldswithanoffset
spatula.
24. Turnthemouldsupsidedownandsitonatraylinedwithacetate.Transferthetrayto
thefreezerandallowthechocolatetosetuntilneeded.Placeallremainingtempered
chocolateintoapipingbag.
25. Snipasmallopeninginthepipingbag,about3mm,andpipe4thindiscsoftempered
chocolate,about12mmindiameter,ontoasecondtraylinedwithacetatesheet,to
formthesealforthechocolatetruffleshell.
26. Pipe4slightlybentlines,withacurlatonetip,nexttothediscsontotheacetate
sheettoformthe“cherrystems”fortheChocolateCherryBonBon.Setthetrayaside
inthefreezeruntilneeded.
27. TofinishtheChocolateCherryBonBon,placeasiliconesheetofhalfspheremoulds
ontoaflatbakingtray.Sitthetruffleshellontothesiliconemouldtostoptheshell
fromrolling.Useasyringetofilltheshellwiththereservedcherryliqueur,leavinga
littleroomatthetopofeachhalfshell.
28. Removethetrayoftemperedchocolatesealsandstemsfromthefreezer.Pipealittle
meltedchocolatearoundtherimofthetruffleshell.Placeatemperedchocolatedisc
ontoeachtruffleshelltoseal.Turnthetruffleupsidedowntoensureitisnotleaking.
Placetrufflebackontotrayandplacetrayinthefreezertosetuntilchocolatehasset
solid,about10minutes.
29. Placethepipingbagoftemperedchocolateintoalargesnaplockbag.Sealandplace
inthesousvidemachinepre-heatedto30C,tokeepwarmuntilneeded.
30. Oncechocolateconeshaveset,removethebouchonmouldsfromthefreezerand
carefullyunmould.StandtheChocolateConesontoasmallroundtraylinedwith
bakingpaperandtransfertothefreezertohardenuntilneeded.
31. TomaketheNon-FreezingDarkChocolateSauce,placethelukewarmwaterand
methylcelluloseinasmallbowl,whisktocombineandsetasidetoactivateuntil
needed.
32. PlacethecreamandglucosesyrupinaThermomixjugsetto50Candonspeed2for6
minutes,turnthemachineonandallowthecreamtowarm.
33. Oncethecreamisattemperature,addthedextrose,cocoapowder,butteranddark
chocolateandcontinuetomixforafurther6minutesat50Conspeed5,until
ingredientsareincorporated.
34. Addtheactivatedmethylcellulosemixtureandcontinuetomixforanother5minutes
at50Conspeed5,untilwellincorporated.Transfertoasqueezebottleandsetaside
inthefreezertocooluntilneeded.
35. FortheSugaredHeliumGlitterBalloon,placeasmallstainlesssteelsaucepanontoan
inductioncooktopsetto200C.Sprinkle1/3oftheisomaltgranulesintothebaseof
thesaucepanandallowtomelt.Stirwithalargemetalspoonoccasionallytohelpthe
isomaltmelt.
36. Oncemelted,sprinkleanother1/3oftheisomaltgranulesintothepanandcontinue
melting.
37. Sprinkletheremaining1/3oftheisomaltgranulesintothepanandmeltcompletely,
thenremovethepanfromtheheatandstircontinuouslyuntilthetemperatureofthe
isomaltcomesdownto100C.
38. Addtheplatinumsilverpowderandcontinuetomixuntilglitterisevenlydistributed
throughoutthemixture.Oncethemixtureisfullycombinedsetasideontheinduction
cooktopsetat100Ctokeepwarmuntilneeded.
39. Tofinishthesemifreddoball,taketheballoutofthefreezerandusethesticktodip
theballintotheyellowColouringMixture,rotatingtheballtocovercompletely.Allow
theexcesstodripofftheball,thenturntheballuprighttopreventadrippoint
forming.Allowafewsecondsforthechocolatelayertoset,thendiptheballagain
andrepeatthedripprocess,ensuringtheballisevenlycoated.
40. Pushtheballonthestickbackintothewoodenholderandplaceintheblastchillerto
setandhardenuntilneeded.
41. Meanwhile,removethetrayofChocolateConesfromthefreezer.Removethefilled
trufflefromthefreezerandplaceonthelinedbakingtraywiththecone.
42. Spraythetruffleshellsandchocolateconewiththeredcolouringmixturetogivean
even,velvetyfinish.Placethetraybackintothefreezerfor5minutestoallowthe
colouringtosetcompletely.
43. Oncethecolouringisset,transferthetruffleballbacktothetraywiththecherry
stemsinthefreezer.Removethetraywiththechocolateconesfromthefreezer.
44. DispenseNon-FreezeDarkChocolateSauceintothechocolateconestoabouthalf
way.Placethetraywiththeconesintothefreezeruntilneeded.
45. Meanwhile,removethewoodenholderwiththesemifreddoballfromthefreezer,
slidetheballoffthestickandplaceonasmallroundtraylinedwithsilpatmatand
securetheballtothematwithadropofglucosesyrup.
46. Placethetrayonamotorisedturntable.SnipasmallopeningintothetipofthePink
VanillaWhiteChocolateGanachepipingbag.Turnontheturntableand,startingfrom
thetop,pipetheganachearoundthesphere,creatingaspiralpattern.Placethe
sphereonthetrayintotheblastchillerforafewminutestosettheganache.
47. Oncetheganacheonthesemifreddoballisset,removefromblastchiller.Takethe
pipingbagoftemperedchocolate,pipealittlechocolatearoundtherimofthecone
andcarefullyplacetheballontopoftheChocolateConetosecuretheball.
48. Pipealittletemperedchocolateinthecentreofthetopofthesemifreddoballthen
affixtheChocolateCherryBonBonontop.Pipealittlemoretemperedchocolateon
topofthecherryandaffixoneofthetemperedchocolatecherrystemssothatitis
standinguprightwiththecurlatthetop.Usecoolingspraytosetthechocolateif
required.Pipeasmalldotoftemperedchocolateontothebackofthetempered
chocolatesignaturediscandaffixthedisctothesideofthecone.
49. Returntheassembledicecreamdessertonthetraytothefreezeruntilneeded.
50. FortheHydrocolloid,placethewaterintothecanisterofastickblender,sprinklethe
xanthangumandmethylcelluloseoverthetopandblitzwithastickblenderuntilthe
mixtureiswhiteandjustsmooth,beingcarefulnottheoverworkthemixture.
51. Transferthemixtureintoavacuumsealbagandplaceontovacuumsealmachineto
removesomeoftheairandsealthebag.Placethesealedbagintoasousvidemachine
presetat70C.Leavethemixtureinthewaterbathuntilneeded.
Tofinishthedessert:
1. Add73goftheHydrocolloidmixturetotheisomaltandcontinuetostiruntilthe
mixtureisfullyincorporated.Leavethesaucepanontheinductioncooktoptokeep
mixturewarm.
2. Ensureoneendoftheplastichoseisattachedtotheheliumtank.Leavingthepanon
thecooktop,diptheotherendofthehoseintotheisomaltmixtureandswirlalittleto
coatwithmixture.Liftthehoseslowlyoutoftheisomaltmixtureandreleasethegas
slowlyatasteadyspeed.Astheballoonbeginstoform,turnthehoserightsideup
andcontinuetoreleasegastoformanisomaltballoon.
3. Onceballoonisformed,wraponeendofthefruitleatherstringaroundthebottomof
theballoon.Withouttouchingtheballoon,usethestringtopinchtogethertosealoff
andseparatetheballoonfromthehose,ensuringtherearenoholes.
4. Removetheassembleddessertfromthefreezer.Workingquickly,wrapthebottomof
thefruitleatherstringaroundthecurlytipofthecherrystemandusealittle
temperedchocolatetostickthebottomendofthestringtothestem.