florentine ice cream
serves 24 best made two days before you want to serve
copyright © text and recipe Ann Oliver 2020….posted 16 February, 2020…this was a signature dessert at Mistress Augustine’s Restaurant
Glacé Fruit for the Florentine Ice Cream
[best made a few days before the ice cream is assembled]
200g glacé red cherries
100g glacé green cherries
100g glacé apricots
100g glacé peaches
50g candied mixed
Find a light golden syrup Lyles is excellent and can be found in most Foodlands. Silver Spoon brand is a good equivalent and is often found in specialty food shops. The problem with the darker golden syrup is that the brandy snaps darken and burn on the edges before they are cooked in the centres.We purchase silica gel sachets 50g from
Ace Chemicals they are excellent for keeping brandy snaps, meringues and biscuits crisp and fresh.
Check out their web site you are bound to find a similar supplier in an medium sized city.
Florentine Ice Cream Base
180g castor sugar
20 large egg yolks [minimum 61g eggs]..room temperature
We powder our sugar in the thermomix for cakes and ice creams makes the cooking chemistry just that little bit simpler.
Place the cream into a microwave safe container about double the volume, and microwave on high [full power] for 12-15 minutes or until the cream is boiling. In the meantime, put the egg yolks and sugar into an electric mixer bowl and whisk until they are pale and voluminous.
As soon as the cream is boiling, at low speed, add the boiling cream to the egg yolks and mix well. Check the temperature of the anglaise it should be 80+C to be safe. If it is not at temp, without delay, return to the microwave safe bowl, and microwave on 70power on 30second bursts until it reaches temp. Whisk in the Cognac, strain and chill.
To assemble and serve the Florentine Ice Cream
1 batch of ice cream base
1 batch of brandy snaps
1 batch of marinated fruit
1 x 250g Haigh’s dark chocolate finely chipped or Callebaut K811 calettes in a disposable piping bag
1 x 250g Haigh’s dark chocolate finely chipped or Callebaut K811 calettes weighed into a microwave safe bowl
1 x Tania Jone’s Chocolate Sauce [recipe below] room temp
square 28 cm or rectangular tin* 50 cm x 17 cm *[chest freezer only]
sweets only chopping board in freezer
Tania Jones Chocolate Sauce
150g pouring cream
150g caster sugar
225g Haigh’s dark chocolate finely chipped or Callebaut K811 calettes
Weigh the cream, caster sugar and water into a saucepan. Place it on high heat and whisking it constantly, bring it to the boil. Remove from the heat add the chocolate and whisk until it is completely incorporated. Return to the heat and whisking constantly, boil gently until it is thick and glossy.
Whisk the chocolate sauce until it is smooth and glossy again. Put about 50ml/g of the sauce on each of your serving plates and use the icing comb to make the traditional ‘Florentine’ wave pattern. Unrwap and ice cream portion and place it on the edge of the chocolate sauce wave.