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Monday, 21 May 2012 14:00

Ice cream as a Plated Dessert

Written by  Administrator
Ice cream as a Plated Dessert

Ice Cream as a plated dessert in restaurants 

Trust me I am never disappointed in just a scoop of ice cream for dessert. But when I have a wonderful dinner at a high-end restaurant and then get served a scoop of ice cream in a glass bowl I’m a little under whelmed. The desserts should be given the same attention as the rest of the menu. I love the pastry chefs that have developed plated ice creams, a scoop of ice cream with accompaniments. They have taken a $3 dessert to $7 with only about a few cents of cost.

There are many things to add to your scoop to dress it up. Try a sauce, meringue, cookie, candied nuts, or cream.

 Chocolate Ice Cream with Caramel Sauce, Chocolate Sauce, Marshmallow Fluff, and Candied nuts

 Chocolate Ice Cream
2 cups milk
1-cup heavy cream
¾ cup sugar
1/3-cup coco powder
7 ounces bittersweet chocolate
6 yolks 

Wisk sugar, coco powder, and yolks. Heat milk, cream, and chocolate to a simmer. Temper liquid into egg mixture. Return to pot and cook till thickened slightly. Pour into Pacojet beaker. Freeze mixture for 24 hours to -4f. Using standard blade Pacotize one hour before service and return to freezer.

Caramel Sauce
1-cup sugar
½ cup water
¾ cup cream 

Place sugar into pot and cover with water. Heat on high. First sugar will dissolve and mixture will boil. Cook till mixture is a golden amber. Add cream and whisk till smooth. Remove from heat. Use at room temperature.

 Chocolate Sauce
8 ounces semi sweet chocolate
2 tablespoons corn syrup
1-tablespoon butter
¼ cup cream 

Heat cream, butter, and corn syrup to a simmer. Pour over chocolate and whisk till chocolate melts and is smooth. Use at Room temperature. 

Marshmallow Fluff
8 egg whites
Pinch salt
¾ cup honey 

Place all ingredients into a Pacojet beaker. Using the whipping disk pacotize three times releasing air after each cycle.

 Candied Nuts
1-cup pecans
1-cup walnuts
½ cup sugar 

Heat a sauté pan on high. Add sugar followed by nuts. Stir continually till sugar is melted and nuts are toasted.


Buttermilk Strawberry Ice Cream with Strawberry Water and Black Pepper Shortbread 

Buttermilk Strawberry Ice Cream
1-cup heavy cream
1-cup milk
½ cup buttermilk
½ cup sugar
1-tablespoon vanilla bean paste
3 tablespoons cornstarch
1 cup diced strawberries 

Heat cream, milk, sugar, and vanilla to a simmer. Meanwhile mix buttermilk and cornstarch. When cream mixture comes to a simmer whisk in cornstarch mixture. Whisk till thickened. Place strawberries in a Pacojet beaker and cover with cream mixture. Freeze mixture for 24 hours to -4f. Using standard blade Pacotize one hour before service and return to freezer. 

Strawberry Water
1 cup diced strawberries
½ cup sugar 

Toss strawberries with sugar and refrigerate for 24 hours. Strain mixture reserving the juice. Chill water till use.

Black Pepper Shortbread
9 tablespoons butter

1/2-cup sugar

3/4-cup all-purpose flour

1/2-cup cake flour

1/4-teaspoon salt
½ teaspoon fresh cracked black pepper

In a stand mixer mix together the butter and sugar until light and fluffy. Mix together the flours, salt, and pepper. Fold into the butter mixture. Press the dough into six individual tart pans. Bake at 300 degrees for 30 minutes. Remove from the oven and, using a fork, prick the cookies into six pie-shaped triangles. Let cool for 3 minutes. Then remove the cookies and cut into wedges while still warm.