Ice cream cake-souffle LEMON

Category: Confectionery
Ice cream cake-souffle LEMON

Ingredients

FOR CHOCOLATE RING:
Milk chocolate 100 g
bitter chocolate 100 g
FOR CREAM:
Agar agar (or gelatin) 10 g (10 g)
Lemon (juice and zest) 4 things
Sugar 100 g
Egg 4 things
Whipping cream (33%) 200 g

Cooking method

  • Frozen desserts are a completely new area of ​​my experiments.
  • And I often take unusual recipes, because I am one of those rare souls, who, even in the strongest summer heat, will not sell for a sweet ice-cream piece on a stick ...

  • This is, of course, a joke, but with a baaal grain of truth. My peers from distant Soviet childhood remember what kind of holidays our parents could arrange for us on weekends: a trip to the park for rides with a wheel of a view, boat swing and queues at kiosks with ice cream and cotton candy ... And how many years did I have to convince my family that I these cold sweet briquettes are not needed at all ... how many clothes were filled with their melting contents, while dejectedly I warmed IT in my hand, not knowing what to do with it. And the adults were like that ... everyone was waiting for me to finally taste it ...

  • But about seven years ago, I discovered the taste of homemade ice cream - on yoghurts and fresh juices and berries, less often on cream, and even on kvass wort ...

  • The same thing that I propose to try now - in the original it was called “Frozen Lemon Cake” and for several years it seduced me with a wonderful photo from the pages of “Dasha” magazine №1 for 2004.

  • And believe me, this cake can be either ordinary ice cream or some kind of surprise - in any case, the recipe did not say anything about the taste and consistency of the cake at different stages of cooling. And this is exactly the surprise!

  • Having prepared this dessert, you will get TWO IN ONE: ice cream and soufflé, depending on the defrosting time.

  • So let's get started.

  • 1. Chop both types of chocolate and melt them together in a water bath.
  • (If you use only dark, there will be a too sharp contrast between the bitterness of chocolate and the delicate lemon sourness of ice cream - I know from experience. There should be one accent in the taste, and here it is lemon, as the name suggests ...)

  • 2. Lightly grease the side and bottom of the split mold (22 cm).
  • Cut a strip from baking paper for the side of the form and a circle for the bottom; first put the circle in the mold, then press the paper strip from the inside to the side.
  • Fill the mold with 2/3 of the melted chocolate. By tilting the shape in a circular motion, let the chocolate completely cover the inside and harden.

  • 3. Remove the zest from lemons, thinly - so that it is pleasant to the tooth, it will remain in the cream.
  • Squeeze juice from the fruits themselves.

  • 4. Dilute agar-agar in 100 ml of water.
  • Separate the whites from the yolks.
  • Beat the yolks with sugar.
  • Whip the whites and cream SEPARATELY from each other, but until the same airy state - strong foam.
  • Dissolve agar-agar in hot lemon juice with zest and cook after boiling for 2-3 minutes; combine, whisking continuously, with the yolk mass and immediately begin to stir in a tablespoon of either cream or whites until you add everything.

  • Option with gelatin.
  • Soak the gelatin.
  • Separate the whites from the yolks.
  • Beat the yolks with sugar.
  • Heat lemon juice with zest, dissolve gelatin in this liquid and combine with yolk mass.
  • Whisk the whites and cream separately and stir into the cream as soon as it begins to solidify.

  • 5. Fill a form with chocolate with the mass and place in the freezer for 6 hours.

  • Take it out of the mold 1 hour before serving and put it on the warmest shelf of the refrigerator.
  • Decorate with chocolate chips and lemon zest if desired.

  • Ice cream cake-souffle LEMON

  • The SURPRISE is that when completely defrosted (in the refrigerator on the shelf), the cake will not flow as it would with regular ice cream. The cake will keep its shape, and in consistency it will be the most delicate soufflé ...
  • The recommendation - "get it 1 hour before serving" - is relative, since freezers now have different modes, and you will have to experiment with the defrosting stages.

The dish is designed for

4-6 servings

Time for preparing:

50 min (6 hours freeze)

Note

Ice cream cake-souffle LEMON

It was difficult for me to work with chocolate, since making homemade chocolates is still an unexplored area for me
I didn't want the chocolate to spread beautifully and evenly in shape, I had to help with a spatula and a brush.
Therefore, I advise you to look into the topic of Alexandra 🔗- she is our chocolatier guru

Anticipating all these difficulties, I took a small 22 cm. shape, and small detachable ones - 11 cm in diameter. as seen in the photo.

Another point is that I am a vegetarian, so the final result with gelatin (according to the original recipe) is unknown to me

The next moment is the sweetness of the cream, or rather its lack. If the cream is eaten without chocolate, it will seem that there is not enough sugar. This is also an area of ​​your experiments. For my husband, for example, the cream did not seem sour and unsweetened, as I did ... Although the effect is certainly refreshing.

And how did I like the moment when the tasters - the first portion like ice cream - after tea drinking decided to eat another piece of this cake (which remained on the table) - a dumb question - ?! And the same delight !!! SOUFFLE…

aniko
Could you tell me if the fat content of the cream matters?
Nagira
aniko, thanks for poking missed ... To beat "to an airy state - strong foam" of course, you need at least 30% fat. Corrected.
aniko
Thank you! I decided. in this hot season, make homemade ice cream. Ice cream cake is super original.
Feofania
that's so beautiful!
Nagira
Quote: Feofaniya

that's so beautiful!

Feofania, thanks And tastes very, very
Kamusik
Nagira, so what about the lemon? Do they need to be steamed and twisted or just the zest and squeeze out the juice?
Nagira
Quote: Kamusik

Nagira, so what about the lemon? Do they need to be steamed and twisted or just the zest and squeeze out the juice?

Kamusik, you are not the first to ask what to do with them
Therefore, I added an additional point 3 to the recipe with a step-by-step description:
Remove the zest thinly and squeeze the juice out of the fruit. Do not use a blender - the white flesh between the zest and the flesh is bitter.
fronya40
Thank you for poking your nose and introducing me to such beauty! I bought agar last year and something scared me to start working with it. I put the toffee ice cream - already in anticipation :-)
Sima
What beauty and deliciousness! Where have I looked before ?! And how much can you store frozen? I want to do it two weeks before the event.

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