7 Layer Frozen "Breakfast"

This delicious treat is comprised of seven layers of breakfast inspired flavors contained within a chocolate sphere. This treat may be served without the sphere or in any combination of the 7 layer elements. Create a combination that sets your taste buds free!

INGREDIENTS & TOOLS

6 Cups Heavy Cream

4 ½ Cups Half & Half

1 ¼ Cups Sugar

1 Cup Brown Sugar

1 ½ Tbsp Vanilla

1 Package Bacon (approx. 14 slices)

1 Cup unsalted butter (2 sticks)

Ice Cream Maker

BROWN BUTTER

• Melt the butter in a skillet, stirring occasionally until the butter is brown and smells toasted. Add in ¾ cup of brown sugar. Remove from the heat and let cool.

BACON

• Cook bacon until crispy. While still hot, sprinkle with remaining brown sugar. Crumble when completely cooled.

ICE CREAM BASE

• Combine all ingredients EXCEPT bacon into a container and prepare to add it to your ice cream maker.
• Follow the operating instructions specific to your ice cream maker. If you are looking for an ice cream maker, I use the Nostalgia 4 quart and have been very happy with the results. The operating instructions are simple, and the ice cream comes out creamy.
• Once the churning process has completed, stir in the crumbled bacon and freeze for at least 2 hours before serving.

INGREDIENTS & TOOLS

4 ½ Cups heavy whipping cream

1 Cup confectioners' sugar

1/3 Cup orange juice

Electric Hand Mixer

• In a large bowl, beat cream until it begins to thicken.
• Add confectioners' sugar; beat until stiff peaks form.
• Beat in orange juice.

INGREDIENTS & TOOLS

9 Ounces bittersweet chocolate, chopped

1 Cup heavy cream

1 Tbsp maple flavoring

• Place the chocolate into a medium bowl.
• Heat the cream in a small saucepan over medium heat. Bring just to a boil. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
• Stir in the maple flavoring.
• Allow the ganache to cool until thick, then whip with a whisk until light and fluffy.

INGREDIENTS & TOOLS

1 Package Knox unflavored gelatin

¼ Cup cold coffee *sweeten if desired

¼ Cup hot coffee *sweeten if desired

• Combine gelatin and cold coffee, allow to stand for one minute.
• Add the hot coffee and pour the gelatin mixture onto a cookie sheet creating a thin layer of gelatin.
• Place in refrigerator to cool and become firm.

INGREDIENTS & TOOLS

1 Cup Cinnamon Toast Crunch Cereal

1 Tbsp sea salt

• Crush cereal into small pieces/powder.
• Add in sea salt and mix.

INGREDIENTS & TOOLS

Sliced Bread

2 eggs

1 Tbsp cinnamon

• Combined eggs and cinnamon.
• Coat bread with the egg mixture and brown both sides in a skillet over medium heat.

INGREDIENTS & TOOLS

2 Cups orange juice, pulp-free works best

Electric Hand Mixer

The foam does not last for an extended period of time, this should be made right before serving.

• Using an electric hand mixer whip surface of orange juice creating a foam. This takes some practice. I find it easiest to tilt the bowl and catch only the surface of the orange juice, allowing the foam to gather near the exposed bowl area. Use the high-speed setting.

INGREDIENTS & TOOLS

2 lbs of chocolate

3-inch silicone sphere molds

Chocolate thermometer

HOW TO TEMPER CHOCOLATE

• Place a saucepan half-filled with water over medium heat and cover with heatproof mixing bowl large enough to snugly rest on the rim of the saucepan.
• Chop 2 pounds of chocolate into small pieces. Place about 2/3 of the chopped chocolate into the bowl.
• Use a rubber spatula to stir occasionally until the chocolate reaches about 100°F.
• Carefully remove the bowl from the pan and stir in the remaining chocolate.
• As the chocolate cools to a temperature of about 83°F-84°F, you will see the chocolate start to crystallize (harden) around the outside edge of the bowl. Use the rubber spatula to stir the crystallized chocolate into the melted chocolate.
• Being careful not to overheat it, place the bowl of melted chocolate over simmering water until the chocolate reaches the ideal working temperature of 88°F- 90°F.
• If the chocolate is tempered, a knife tip dipped into tempered chocolate will set with a nice shine after 60 seconds in the refrigerator.
• Now you are ready to use the tempered chocolate!

CREATING THE SPHERE

• Using a small basting brush, coat the inside of the silicone molds. Allow to dry and apply a second coat., the layers will not take long to dry.
• Once the molds are dry, carefully remove the chocolate.
• Cut holes into one half of a sphere. This will serve as your sphere top. To do this you will need a metal cake decorating tip. Warm the opening of the decorating tip in a cup of hot water and apply it to the chocolate sphere. This will melt through the chocolate creating a hole.

Begin with the bottom half of your sphere. I like to put a small dab of ganache under the sphere to help hold it in place on the dish. When building the layers, I used a small mason jar lid to cut circular pieces of the French Toast and Coffee Gel.

• 1st - Place the French Toast in the bottom of the sphere
• 2nd - Top with a small amount of maple ganache
• 3rd – Add a layer of coffee gel
• 4th - Drip a small amount of the orange foam into the cavities created by the layers
• 5th – Add a layer of orange Chantilly
• 6th – Top with the brown butter & bacon ice cream
• 7th – Sprinkle the cinnamon sea salt dust over the ice cream

• Heat a skillet.
• Set the top dome of your sphere (with the holes cut out) in the skillet. It will begin to melt the edges within seconds.
• Remove the dome top and set it onto the bottom half of the dome containing your layers.
• The melted chocolate will harden, sealing your tasty creation into a perfect sphere.

• Brushing your sphere with a bit of edible shimmer dust will add to the wow factor.
• Adding a bit of smoke under a glass dome will create a unique unveiling experience and infuse your treat a smoky element. A portal smoking gun is a great tool for this, I use bourbon wood chips in mine.
• Garnish your dish with a sliced of brown sugar bacon and a little orange juice foam.