[ice Cream Bomb]: Easy to Make Star Desserts

[ice Cream Bomb]: Easy to Make Star Desserts

1. Wash all kinds of dried fruits one night in advance and soak them in rum. The amount of rum is less than the amount of dried fruit;

2. Prepare other materials;

3. Process the fruit first, peel the kiwi, pit the cherries, and dice. At the same time, take out the soaked dried fruits and drain the surface liquor;

4. Whipped cream + caster sugar + homemade vanilla extract, sent to 7 to distribute, that is, large and clear lines appear;

5. Take a small bowl with an arc bottom, and put a layer of plastic wrap on the inner wall of the bowl;

6. Cake or bread slice;

7. Seamlessly splice the cake or bread in a small bowl, and you can press it slightly to make the connection between the slices closer;

8. First spread a proper amount of jam on the inner wall of the cake or bread. I use homemade cherry jam, which can be changed according to personal preference;

9. Pour a little whipped cream on the bottom;

10. Spread an appropriate amount of diced fruit, soaked dried fruit in wine;

11. Then pour an appropriate amount of whipped cream, and repeat this process until 8-9 minutes full, almost flush with the edge;

12. Finally, press a piece of cake or bread slice on the top, the size can be slightly larger than the diameter of the bowl. Wrap the whole cake body with plastic wrap, and put the small bowl into the refrigerator to freeze until hard. I froze all night;

13. After the cake is completely frozen, prepare the ingredients for glazing;

14. Take out the frozen cake in advance, use a warm towel to cover the small bowl, about a few minutes;

15. Take out the cake and remove the plastic wrap;

16. Trim the irregular edges and place them on the drying net for use;

17. Cut the chocolate into small pieces and place them in a container;

18. Put the milk, whipped cream, and butter in a small container that can be microwaved, then microwave for 30 seconds, take out and stir. If it does not melt completely, continue heating for 30 seconds until it melts completely, and the temperature should not exceed 60 degrees;

19. Pour the mixed liquid into the chocolate chips when it is warm;

20. Cover and simmer for 2 minutes;

21. Remove the lid and stir until the chocolate is completely melted and mixed with the liquid evenly. The chocolate at this time should be very delicate and shiny. If the room temperature is too low and there is no part of the chocolate that has melted, it can be placed in warm water not exceeding 60 degrees and heated to body temperature in water, then take it out and continue to stir until it is completely melted

22. Drizzle chocolate on the prepared small cakes. If you like a brighter effect, you can pour it for 1 to 2 times after the first layer of glaze is solidified;

23. If you want to decorate, you can put silver beads on the chocolate before it has completely set. After it is completely set, put it in the refrigerator and freeze until it is completely set and ready to eat.

Tips:

1. Choose dried fruits according to your preference, it is best to soak them in rum in advance. My refrigerator basically keeps a box of wine-stained dried fruit all year round;

2. For the outer layer of cake or bread, I use the panettone made before, and there are already many dried fruits in it, which makes it more delicious. If not, use ordinary plain soft bread or cake, as long as the water absorption is strong. In addition, when slicing cake or bread, do not cut too thinly;

3. When placing cakes or breads, try to seamlessly splice them. If necessary, break the breads into small pieces and press them tightly (don't press them too hard);

4. Fill the whipped cream inside, you can also use your favorite ice cream, custard, etc., all delicious. The fruit can also be adjusted at will, as long as it is not easy to produce water;

5. When making chocolate glaze, the main points to note are: a. Use chocolate with a relatively high cocoa butter content, and absolutely not use cocoa butter substitute chocolate. I used 72% Farvena this time; b. When melting the chocolate, the temperature of the milk after heating should be controlled below 60 degrees. Excessive temperature will cause the chocolate to separate from oil and water, which will become rough and not delicate; c. If Heat through water, the temperature of the hot water should not exceed 60 degrees, and at the same time, heat the chocolate until the temperature is slightly higher than the body temperature and then take it out and continue stirring. There is no need to heat through water until it melts completely. If the temperature drops too fast after taking it out, it can be heated again in water. In short, the temperature of the chocolate should not exceed 50 degrees in the whole process; d. After the chocolate is completely melted, cool to about 30 degrees to glaze the noodles. If the temperature is too high, it will not easily solidify on the surface of the cake. If the temperature is too low, it will solidify too fast;

6. This cake can be eaten as soon as it is ready, or it can be frozen in the refrigerator after the chocolate glaze is completed. When entertaining guests, take it out in advance to warm it up and then decorate it slightly.