Chef Name – Pratyay Keny (Pastry Chef APCA Bangalore)
Ingredients-
- For Mango Ice Cream
Fresh Mango Pulp/Puree – 100Gms
Whipped Cream – 150Gms
Milk Powder – 30Gms
Condensed Milk – 50Gms
Salt – A pinch
Vanilla Essence – as per Taste
- For Raspberry Ice Cream
Raspberry Puree – 100Gms
Whipped Cream – 150Gms
Milk Powder – 30Gms
Condensed Milk – 50Gms
Salt – A pinch
Vanilla Essence – as per taste
- Eggless Vanilla Sponge
Oil – 50ML
Water – 100ML
Milk – 50ML
Flour – 130Gms
Sugar – 120Gms
Baking Powder – 2.5Gms
Baking Soda – 01Gm
- Italian Meringue
Sugar – 60Gms
Water – 30Gms
Egg Whites – 90Gms
Method –
For the sponge
- Mix all the ingredients together
- Spread on a tray & bake at 180°C for 10 mins or till golden brown in color.
- Remove from the oven and let cool
- Line the sponge along the shape of the round mould.
- Keep in the freezer
For the Mango Ice cream
- Blend together the Mango puree, milk powder, condensed milk, salt & vanilla
- Fold in the whipped cream into the blended mixture
- Fill the lined mould half with Mango Ice cream; keep to freeze
For the Raspberry Ice cream
- Blend together the Raspberry puree, milk powder, condensed milk, salt & vanilla
- Fold in the whipped cream into the blended mixture
- Fill the remaining of the mould with Raspberry Icecream and seal with Vanilla sponge
- Keep in the freezer till fully frozen
For the Italian Meringue
- Cook the water & sugar to 116°C
- On the side, whip the egg whites to soft peak
- Pour the sugar syrup slowly till it is fully incorporated into the egg whites
- Whip till stiff peaks
- Once the Ice cream is fully frozen, demould; pipe Meringue on the top
- Caramelize the meringue with a torch & serve immediately
