Ice Lobster on Pavlova (6 to 8 Persons)
by jmdushi in Cooking > Dessert
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Ice Lobster on Pavlova (6 to 8 Persons)
Making decorated cakes is not really something I like, but I do like to make ice cream cakes! One of the fun challenges in a tropical climate is to put an ice cake on the table that hasn't melted before it reaches the table.
You can find one instructable of me of a Dulce De Leche Parfait, this time I go for sorbet ice cream and an ice cream based on custard cream, no panic you do not need an ice machine. I chose a lobster as a mold, but of course you can use any shape you like.
Note: Always clean your kitchen utensils with vinegar or lemon juice when whisking egg whites.
I will list the tools and ingredients per part, this way it is easier to see what you need if you only want to make sorbet ice cream for example.
You can find one instructable of me of a Dulce De Leche Parfait, this time I go for sorbet ice cream and an ice cream based on custard cream, no panic you do not need an ice machine. I chose a lobster as a mold, but of course you can use any shape you like.
Note: Always clean your kitchen utensils with vinegar or lemon juice when whisking egg whites.
I will list the tools and ingredients per part, this way it is easier to see what you need if you only want to make sorbet ice cream for example.
Day 1 Morning: Custard Cream
Tools:
Bowl (4)
Saucepan
Whisk
Kitchen scale
Cup
Measuring cup
Spatula
Sieve
Wooden spoon
Ingredients:
85 g sugar
2 sachets of vanilla sugar
4 egg yolks (keep the egg whites)
45 g custard powder
450 ml milk
Mix sugar, vanilla sugar and the custard powder, then add the egg yolks and stir with a whisk until smooth.
In a saucepan, bring the milk to boil, stirring with a wooden spoon and remove it from the heat as soon as the milk boils. Add a little bit of milk to the egg mixture and stir with a whisk until the milk is completely absorbed. Repeat this step twice. Then add the rest of the milk little by little and stir well until smooth.
Pour the mixture back into the pan and place it back on the stove. Bring to boil while continuing stirring, stir especially well over the bottom and the edge of the bottom. The cream is ready when it has the thickness of a custard cream.
Pour the cream into a bowl and cover it with plastic wrap. Make sure that the foil presses well on the cream to prevent of forming a skin on the cream. Let the cream cool to room temperature and place it in the refrigerator to cool further.
Bowl (4)
Saucepan
Whisk
Kitchen scale
Cup
Measuring cup
Spatula
Sieve
Wooden spoon
Ingredients:
85 g sugar
2 sachets of vanilla sugar
4 egg yolks (keep the egg whites)
45 g custard powder
450 ml milk
Mix sugar, vanilla sugar and the custard powder, then add the egg yolks and stir with a whisk until smooth.
In a saucepan, bring the milk to boil, stirring with a wooden spoon and remove it from the heat as soon as the milk boils. Add a little bit of milk to the egg mixture and stir with a whisk until the milk is completely absorbed. Repeat this step twice. Then add the rest of the milk little by little and stir well until smooth.
Pour the mixture back into the pan and place it back on the stove. Bring to boil while continuing stirring, stir especially well over the bottom and the edge of the bottom. The cream is ready when it has the thickness of a custard cream.
Pour the cream into a bowl and cover it with plastic wrap. Make sure that the foil presses well on the cream to prevent of forming a skin on the cream. Let the cream cool to room temperature and place it in the refrigerator to cool further.
Day 1 Morning: Ice Layer 1 Mixed Red Fruit Sorbet
Tools:
Bowl
blender
Plastic container (freezer suitable)
Sieve (option)
Saucepan
Wooden spoon
Plastic foil
Ice cream/pudding or baking pan
Mixer
Spoon (for stirring the ice)
Ingredients:
250 g red/blue fruit
100 ml water
75 g sugar
1 egg white
Oil
Bring the water with sugar to a boil and let it boil for a few minutes while stirring. Let the thin sugar syrup cool down well, if necessary by placing the pan in cold water.
Clean the beaters and bowl with some lemon juice and beat the egg white stiff.
Mash the fruit in the blender and add the cooled sugar syrup. Sieve the fruit (optional), stir in the egg white, put the fruit mixture in a plastic container and place in the freezer.
Stir the mixture every 30 minutes to prevent crystal formation as much as possible.
Prepare in between the ice cream mold or baking pan. Oil it slightly and then cover with plastic foil, press the foil against the ice cream/pudding or baking pan as smooth as possible. By covering it with foil, the ice will be easier to remove later.
Once the ice cream starts to set, transfer the sorbet ice to the chosen ice cream mold or baking pan. Fill the mold/pan to a maximum of half and let it freeze for at least 2 hours before adding layer two.
Bowl
blender
Plastic container (freezer suitable)
Sieve (option)
Saucepan
Wooden spoon
Plastic foil
Ice cream/pudding or baking pan
Mixer
Spoon (for stirring the ice)
Ingredients:
250 g red/blue fruit
100 ml water
75 g sugar
1 egg white
Oil
Bring the water with sugar to a boil and let it boil for a few minutes while stirring. Let the thin sugar syrup cool down well, if necessary by placing the pan in cold water.
Clean the beaters and bowl with some lemon juice and beat the egg white stiff.
Mash the fruit in the blender and add the cooled sugar syrup. Sieve the fruit (optional), stir in the egg white, put the fruit mixture in a plastic container and place in the freezer.
Stir the mixture every 30 minutes to prevent crystal formation as much as possible.
Prepare in between the ice cream mold or baking pan. Oil it slightly and then cover with plastic foil, press the foil against the ice cream/pudding or baking pan as smooth as possible. By covering it with foil, the ice will be easier to remove later.
Once the ice cream starts to set, transfer the sorbet ice to the chosen ice cream mold or baking pan. Fill the mold/pan to a maximum of half and let it freeze for at least 2 hours before adding layer two.
Day 1 Afternoon: Ice Layer 2 Pastry Cream Ice Cream
Tools:
Bowl
Fork
Mixer
Ice cream/pudding or baking pan (with ice layer 1)
Ingredients:
Custard cream:
300 ml heavy cream
1 tablespoon sugar
1 sachet Whip-it (or any other stabiliser)
1 white (option)
Remove the custard cream from the refrigerator and loosen with a fork.
Place the heavy cream, a tablespoon of sugar and the whip-it in a bowl and beat the cream with a mixer until almost stiff. Add the custard cream and beat everything well. As an option you can add extra a stiffly beaten egg white to make the ice cream a bit fluffier. I myself have left it behind.
Remove the baking pan with the sorbet ice cream from the freezer, top up with pastry cream and place back in the freezer. Let it freeze until the next day.
Bowl
Fork
Mixer
Ice cream/pudding or baking pan (with ice layer 1)
Ingredients:
Custard cream:
300 ml heavy cream
1 tablespoon sugar
1 sachet Whip-it (or any other stabiliser)
1 white (option)
Remove the custard cream from the refrigerator and loosen with a fork.
Place the heavy cream, a tablespoon of sugar and the whip-it in a bowl and beat the cream with a mixer until almost stiff. Add the custard cream and beat everything well. As an option you can add extra a stiffly beaten egg white to make the ice cream a bit fluffier. I myself have left it behind.
Remove the baking pan with the sorbet ice cream from the freezer, top up with pastry cream and place back in the freezer. Let it freeze until the next day.
Day 2: Pavlova
Tools:
Mixer
Bowl
Baking paper
Baking tray
Oven
Teaspoon
Tablespoon
Ingredients:
4 egg whites (Egg yolk used for the pastry cream)
200 g fine sugar
1 tablespoon cornstarch
1/2 tsp crème de tartar (or 1 tsp vinegar or lemon juice)
Lemon juice for fat-free
Preheat the oven to 150˚C.
Clean the bowl and beaters with the lemon juice.
Mix the sugar with the crème de tartar and cornflour.
Beat the egg whites in a bowl with the mixer to soft peaks.
Slowly add the sugar mixture, beating until the egg whites are glossy and form stiff peaks. Be sure that all the sugar is dissolved, the egg white should feel like silk if you rub a little bit between your fingers.
Line a baking tray with baking paper and fold in the egg whites into the desired shape. I choose a circle on which the ice cream lobster can later lie and place the baking tin just below the middle of the oven.
Close the oven and immediately lower the oven temperature to 120˚C. Bake the pavlova in about 50 minutes to an hour and a half (depends on how thick the pavlova is) the pavlova is ready when the outside looks crispy. Do not under any circumstances open the oven or it will collapse.
Once the pavlova is ready, turn off the oven and let the pavlova cool completely in the oven. After 15 minutes, open the oven door slightly ajar so that the moisture can disappear during the cooling process.
Once the pavlova has cooled, carefully remove it from the baking paper and place it on a plate, tray or dish. Any pieces that break off can be used for garnish.
The pavlova is ready to use.
Tip: If you moisten the parchment paper before pouring the egg white on it, it will be easier to remove after baking.
Mixer
Bowl
Baking paper
Baking tray
Oven
Teaspoon
Tablespoon
Ingredients:
4 egg whites (Egg yolk used for the pastry cream)
200 g fine sugar
1 tablespoon cornstarch
1/2 tsp crème de tartar (or 1 tsp vinegar or lemon juice)
Lemon juice for fat-free
Preheat the oven to 150˚C.
Clean the bowl and beaters with the lemon juice.
Mix the sugar with the crème de tartar and cornflour.
Beat the egg whites in a bowl with the mixer to soft peaks.
Slowly add the sugar mixture, beating until the egg whites are glossy and form stiff peaks. Be sure that all the sugar is dissolved, the egg white should feel like silk if you rub a little bit between your fingers.
Line a baking tray with baking paper and fold in the egg whites into the desired shape. I choose a circle on which the ice cream lobster can later lie and place the baking tin just below the middle of the oven.
Close the oven and immediately lower the oven temperature to 120˚C. Bake the pavlova in about 50 minutes to an hour and a half (depends on how thick the pavlova is) the pavlova is ready when the outside looks crispy. Do not under any circumstances open the oven or it will collapse.
Once the pavlova is ready, turn off the oven and let the pavlova cool completely in the oven. After 15 minutes, open the oven door slightly ajar so that the moisture can disappear during the cooling process.
Once the pavlova has cooled, carefully remove it from the baking paper and place it on a plate, tray or dish. Any pieces that break off can be used for garnish.
The pavlova is ready to use.
Tip: If you moisten the parchment paper before pouring the egg white on it, it will be easier to remove after baking.
Day 2: Raspberry Coulis and Whipped Cream
Coulis:
Saucepan
Sieve
Tablespoon
Wooden spoon
Kitchen scale
Ingredients:
250 g raspberries
1 tbsp lemon juice
2 tbsp water
50 g fine crystal sugar
Place the raspberries together with the sugar, water and lemon juice over a low heat. Slowly bring to the boil and let it cook for 5 to 10 minutes, stirring constantly to prevent burning. Let cool slightly and strain the coulis. Allow to cool further and then place in the fridge until use.
Whipped cream:
Tools:
For the whipped cream:
mixer
Bowl
Ingredients:
Heavy cream
Whip-it
1 tbsp sugar
Beat the whipping cream with a tablespoon of sugar until stiff, use if necessary and put in the fridge until use.
Saucepan
Sieve
Tablespoon
Wooden spoon
Kitchen scale
Ingredients:
250 g raspberries
1 tbsp lemon juice
2 tbsp water
50 g fine crystal sugar
Place the raspberries together with the sugar, water and lemon juice over a low heat. Slowly bring to the boil and let it cook for 5 to 10 minutes, stirring constantly to prevent burning. Let cool slightly and strain the coulis. Allow to cool further and then place in the fridge until use.
Whipped cream:
Tools:
For the whipped cream:
mixer
Bowl
Ingredients:
Heavy cream
Whip-it
1 tbsp sugar
Beat the whipping cream with a tablespoon of sugar until stiff, use if necessary and put in the fridge until use.
Day 2: Decorating the Pavlova Just Before Serving
Tools:
Spoon
Ingredients:
Sprigs of mint
Chocolate sea fruits
Blackberries
strawberries
Cream
Raspberry coulis
Ice lobster
Take the pavlova and decide where you like to put the Ice-lobster and leave that spot open.
Decorate the remaining space by first applying a layer of cream so that the garnish stays better.
Place the blackberries, strawberries and chocolate sea fruits on the pavlova.
For example:
If you cut the strawberries in half and you place them (with the wide side in the middle) in a circle, they form a kind of starfish. You can use the blackberries to make rocks, use the mint sprigs for seaweed and plants, place in between the chocolate sea fruits.
Remove the ice-lobster from the freezer and hold it under the cold tap for two seconds (don't let water get into the ice cream). The ice should now come out of the pan very easily. Place the ice cream lobster on the pavlova and remove the plastic. Pour the raspberry coulis over the lobster or serve separately. Serve the pavlova immediately.
Spoon
Ingredients:
Sprigs of mint
Chocolate sea fruits
Blackberries
strawberries
Cream
Raspberry coulis
Ice lobster
Take the pavlova and decide where you like to put the Ice-lobster and leave that spot open.
Decorate the remaining space by first applying a layer of cream so that the garnish stays better.
Place the blackberries, strawberries and chocolate sea fruits on the pavlova.
For example:
If you cut the strawberries in half and you place them (with the wide side in the middle) in a circle, they form a kind of starfish. You can use the blackberries to make rocks, use the mint sprigs for seaweed and plants, place in between the chocolate sea fruits.
Remove the ice-lobster from the freezer and hold it under the cold tap for two seconds (don't let water get into the ice cream). The ice should now come out of the pan very easily. Place the ice cream lobster on the pavlova and remove the plastic. Pour the raspberry coulis over the lobster or serve separately. Serve the pavlova immediately.