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Categories: Frozen Desserts

Espresso Cardamom Ice Cream with Warm Chocolate Beignets
Yield 10 portions

50 g / 1.76 oz Espresso Glaze
20 g / .71 oz cocoa nibs
50 Warm Chocolate Beignets
300 g / 10.58 oz Espresso Cardamom Ice Cream

1. Brush 5 g / .18 oz of espresso glaze in a straight line across the plate, from end to end.

2. Place a pinch of cocoa nibs on the right side of the glaze toward the middle, without them actually touching the glaze. P lace a line of coca nibs along one side of the glaze.

3. Place 5 warm beignets on the glaze in a straight line opposite the line of coca nibs near the glaze. If the beignets are fried in advance, reheat them in a 160°C / 325°F oven for 3 to 4 minutes. Ideally, the beignets should be fried to order.

4. Scoop a medium quenelle (30 g / 1.06 oz) of the ice cream on top of the pinch of cocoa nibs and serve immediately.

Note: If frying the beignets to order, proof them for 5 to 7 minutes in a warm place (next to a hot oven, for example), then fry until golden brown. Toss them in sugar as soon as they come out of the fryer.

Espresso Glaze
Yield 110 g / 3.88 oz

50 g / 1.76 oz concentrated espresso
60 g / 2.11 oz corn syrup

Mix the espresso and corn syrup together and reserve at room temperature. This will last up to 1 month.

Note: For the concentrated espresso, use 3 times the amount of espresso beans than would be used for regular espresso, about 15 g / .53 oz espresso beans to 50 g / 1.76 oz water.

Warm Chocolate Beignets
Yield 1 kg / 2 lb 3.27 oz

88 g / 3.1 oz eggs
7 g / .25 oz vanilla paste
243 g / 8.57 oz milk, at 16°C / 60°F
486 g / 1 lb 1.14 oz bread flour
12 g / .42 oz instant dry yeast
59 g / 2.08 oz sugar
4 g / .14 oz salt
59 g / 2.08 oz butter
44 g / 1.55 oz egg yolks
50 g / 1.76 oz dark chocolate, finely chopped
2 kg / 4 lb 6.55 oz canola oil, for frying
50 g / 1.76 oz sugar, for tossing, or as needed

1. Mix using the straight dough method: Place the eggs, vanilla paste, and milk in the bowl of an electric mixer first, then the flour, yeast, sugar, and salt, and finally the butter on top. Mix on medium speed using a dough hook until full gluten development is achieved.

2. Let the dough bulk ferment at room temperature for 30 minutes.

3. Fold the dough onto itself and ferment for another 30 minutes.

4. Roll the dough to 0.5 cm / 0.25 in thick. Relax the dough for 30 minutes.

5. Score half of the dough using a 1.25-cm / 0.5-in round cutter. Egg wash the scored half with the egg yolks.

6. Place a small amount (about 1 g) of chocolate where the dough was scored.

7. Fold the clean half of the dough onto the chocolate half. Press down with your hands so you can see where the chocolate sits.

8. Using the dull side of the same 1.25-cm / 0.5-in cutter, score the dough where the chocolate sits. This is just to make sure that the dough has adhered. Using a 2.5-cm / 1-in cutter, cut around the chocolate.

9. Proof at 29°C / 84°F for 20 to 25 minutes, or until the dough has doubled in size.

10. While the beignets proof, heat the oil in a fryer to 180°C / 360°F.

11. Fry the beignets in the canola or peanut oil until they are golden brown, about 2 minutes, stirring constantly as they fry to ensure proper coloring.

12. As soon as they come out of the fryer, toss them in the sugar. Serve immediately.

Espresso-Cardamom Ice Cream
Yield 5 kg / 11 lb 0.36 oz base

Espresso-Cardamom-Infused Milk
71 g / 2.5 oz ground espresso
10 cardamom pods, toasted and cracked
2.71 kg / 5 lb 15.59 oz milk

Ice Cream Base
2.61 kg / 5 lb 12.06 oz / 52.23% Espresso-Cardamom-Infused Milk
849 g / 1 lb 13.95 oz / 16.99% heavy cream
810 g / 1 lb 12.57 oz / 16.21% sugar
728 g / 1 lb 9.68 oz / 14.57% egg yolks

1. For the infused milk: Grind the espresso right before adding it to the milk. Steep the ground espresso and cardamom pods in the milk until the milk is infused, about 10 minutes. Strain the milk through a fine-mesh strainer.

2. For the ice cream base: Make the ice cream base according to the Classic Ice Cream Method.

3. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.

4. Once the base has aged, churn to the desired consistency.

5. Harden for at least 2 hours and up to 4 hours. Reserve until needed.

Notes: There is an additional 100 g / 3.53 oz of milk to compensate for the milk that the espresso and cardamom will absorb. If pacotizing the base, the ice cream can be scooped and served immediately, but it is easier to work with if it hardens for 1 hour in the freezer.

Excerpt from Frozen Desserts by Francisco J. Migoya, copyright ©2008. Published by Wiley. Photography © Ben Fink

Frozen Desserts

Frozen Desserts by Francisco J. Migoya
* Hardcover: 448 pages
* Publisher: Wiley; 1 edition
* Language: English
* ISBN-10: 0470118660

>>>>>>>> I WANT THIS! <<<<<<<< >>> GOOD TO KNOW… Cardamon [KAR-duh-muhm] is an extremely aromatic and flavorful spice native to India. There are three types of cardamom: green cardamom, black cardamom and Madagascar cardamom. Green cardamom is one of the most expensive spices, second only to saffron. Black cardamom has a smokey flavor, with a coolness some consider similar to mint. Cardamom is a pod with an outer shell with little flavor, and tiny seeds inside the pod have an intense flavor. It is best to store the cardamon in the pod with no splits or cracks because once the seeds are exposed or ground, they quickly lose their flavor. Cardamom pods will stay fresh indefinitely stored in a glass jar. It is best to grind the cardamon yourself.

In India both green and black cardamon are used. In parts of the Middle East the seeds are mixed with green coffee beans before brewing. In Northern Europe, especially Scandinavia, white cardamom is used to season baked goods such as Christmas stollen, cakes, cookies, muffins and buns.

Spice it up… chicken, coffee, curries, duck, lentils, meat, oranges, peas, rice, squash.

Posted on Jun 1, 2013

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