Other variations are caramel ice cream, Kahlua and Bailey’s ice cream and liquorice to name just a few. The cream component can be increased up to 50%, but can leave a layer on the roof of your mouth. Cheese ices use fresh cheese such as mascarpone. Use the base recipe but replace the cream with the cheese and 50 ml of glucose and 1 gelatine leaf is added to the hot Anglaise. Yoghurt forms a good base for ice cream since it can be used as is. Mix 600ml of yoghurt with 250ml of stock syrup and freeze. For fruit varieties add 250 g of fruit pulp. Frozen cheese cakes are examples of cheese ices. Biscuit glacé, Parfaits and bombes refers to a basic mixture of egg and sugar that is whipped and has cream folded through. Often alcohol is added to the mixture. Due to its lightness and the alcohol content the mixture freezes but has a light consistency. Usually the mixture is placed inside a mould and then sliced for service. Various recipes can be used, some use whole eggs, others separate the yolks and whites, whip them and then combine with cream. The following recipe is easy to use – Boil the liquid and the sugar to the soft ball stage and pour onto the egg yolks. Whip the mixture until sabayon stage (Best done in a machine). Fold in the whipped cream and aromatics and freeze. Often these mixtures are combined and layered. Sponge can be used on the top and bottom for easier handling. Parfaits can use the same mixture but are traditionally served in a mould. Chocolate moulds, Tulip baskets or glasses can be used. Bombes are frozen in a bomb mould. They are layered sweets. The outer layer should be an Anglaise based ice, followed by an alternative coloured Anglaise ice. The core should use a biscuit glacé mixture sometimes with the addition of glacé fruit. Cassata is an Italian sweet that uses bombe principle. Sundae is an ice cream dessert. It typically consists of a scoop of ice cream topped with sauce or syrup, and in some cases other toppings including chopped nuts, whipped cream, or maraschino cherries. An ice gateau is a frozen dessert, which has layers of sponge line with ice cream and finished like a cake. Sauces and glazes Sauces often add value to a dish by either enhancing the underlying flavour or providing a contrast. Sauces used for sweets can be based on fruit, custard, chocolate, nuts or www.iccadubai.ae 361 6 Egg yolks 150g sugar Vanilla 100ml Water 600ml Cream ½ Vanilla bean 6 Egg yolks 150g sugar 150ml Orange juice 600ml Cream 20ml Grand Marnier 6 Egg yolks 150g sugar 100ml Water 60g Melted chocolate 600ml Cream Orange Chocolate
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