Suspension Sensation: Ice Cream Balls Recipe by Gautam Kohli
Dive into a culinary adventure with this innovative Ice Cream Balls recipe, featuring soft caramel balls and caramel crackers suspended in creamy vanilla ice cream, all coated with a delectable chocolate layer. Inspired by classic ice cream sundaes, this multitextured dessert is a must-try for food enthusiasts. Created by Gautam Kohli for an international cooking contest, this recipe offers a delightful blend of flavors and textures that will delight your taste buds.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
You are allowed to download the files provided on this website for personal or commercial use, subject to the condition that they are used lawfully. All files are the property of their respective owners.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.
E N D
Presentation Transcript
International Contest for Note by Note Cooking Topic: Suspensions Recipe Name: Ice-Cream Balls Submitted By- Gautam KOHLI (gautamkohli663@gmail.com) FIPDES
Description Ice-cream is a foam, emulsion and a suspension, making it a highly complex system (Walstra et. al., 2005). The final product contains, soft caramel balls and caramel crackers suspended in vanilla ice cream, to create a multitextured sensation while consumption. Once the ice cream is made it is coated with chocolate flavour, chocolate colour and sodium alginate mix to create a second layer outside the ice cream balls. The recipe is inspired from ice-cream sundae s I like a lot.
Ingredients Sodium Alginate Slurry Sodium Alginate Water Vanilla Ice Cream Water Calcium Caseinate Clarified Butter Sucrose Vanilla Powder Chocolate Covering Sodium Alginate Water Chocolate Colour Cocoa Butter Vanilla Flavour Chocolate Flavour 5g 275g 1000g 5g 1000g 980g 15g 150g 0.5g 5g Liquid Caramel 82.5g 115g 7.5g Powdered Caramel Water Calcium Lactate 2.5g 25g 0.75g Caramel Crackers Sucrose 100g
Process SOFT CARAMEL BALLS Powdered Caramel, Calcium Lactate and water are mixed Using a dropper the mixture poured into sodium alginate slurry Soft Caramel Balls are washed in water. CARAMEL CRACKERS The sugar is heated in the pan at high temperature. Heating is stopped when dark brown colour is seen. The hardened mass is broken into small crackers. VANILLA ICE_CREAM (Bylund, 2003) Calcium Caseinate, vanilla powder, sucrose and clarified butter is dissolved in water. Using the kitchen scale ice-cream maker the freezing is started followed by hardening. At 4 C, the soft caramel balls (25g) and caramel crackers (25g) is added into the mix. Final Assimilation CHOCOLATE COVERING The mixture is then poured into a blender with sodium alginate to create the covering, which is then rested for 1 h. The water is heated to 60 C, and chocolate colour, flavour, cocoa butter, vanilla flavour is dissolved.
Picture CROSS-SECTION VIEW SOFT CARAMEL CHOCOLATE COVERING VANILLA ICE-CREAM CARAMEL CRACKERS (SueBee Homemaker)
References 1. SueBee Homemaker. Dark Chocolate Covered Energy Bites. Available from: https://suebeehomemaker.com/dark- chocolate-covered-energy-bites/#comments, [Accessed on 23 November 2020]. 2. Bylund, G., 2003. Dairy processing handbook. Tetra Pak Processing Systems AB. 3. Walstra, P., Walstra, P., Wouters, J.T. and Geurts, T.J., 2005. Dairy science and technology. CRC press.
