Youai Tanabata-american Chocolate Cup with Italian Handmade Ice Cream
1.
It is divided into 2 steps. The first step is to make handmade Italian ice cream, and the second step is to make American chocolate cups. First, prepare all the ingredients for making Italian handmade ice cream!
2.
Pour the vitamin inulin into the milk and bring to a boil on low heat. Vitamin inulin is generally found in high-end ice creams in Europe, because first it can increase the stability of ice cream, and second, it is very helpful to health. It can not only supplement vitamins and minerals, but also lax detoxification and lose weight. Blood sugar, blood lipids. Therefore, vitamin inulin has been added to some high-end ice creams in Europe in recent years! The effect of adding vitamin inulin is really good!
3.
Mix the sugar and 3 egg yolks into the container!
4.
Use a whisk!
5.
Just send it to this level!
6.
Cool the boiled milk slightly, then pour it into the beaten egg yolk paste in 3 times. This step must be slow, otherwise it will become egg drop soup! Stir while pouring the milk! Because the egg yolk is raw now, you have to scald it, but don't be too hot!
7.
Cut the melon into small pieces and put it in the juicer!
8.
Squeeze into melon juice.
9.
Pour the melon juice into the milk and egg paste just now, and then cook it again.
10.
This process is very important. Please pay attention to it. The fire must not be too high. If the fire is too high, it will become a frangipani, but it must not be too small. If the fire is too small, it will be very, very slow, and then continue to stir. Until it becomes a thicker feeling, it is considered good, and the thick becomes a paste, otherwise it will taste like ice ball! So this one is very important! Still need patience!
11.
After cooking, add lemon juice and stir! Then cover the pot and turn off the heat!
12.
Prepare a basin of water with ice cubes! Look carefully, there are ice cubes in my basin!
13.
Then put too quickly into the ice water! Let it cool down quickly!
14.
At this time we can go to whip the whipped cream! Pour the whipped cream into the container!
15.
Just whip the whipped cream to this level! Some friends say that whipped cream is not easy to whip, but you don’t understand the truth. The best whipping temperature for whipped cream is 2~6 degrees.
16.
Then mix the whipped cream and the egg milk liquid that has been cooled before, pour it in 3 times, and then stir it thoroughly!
17.
After stirring, pour in the raisins. My raisins were soaked in water a few hours in advance! This tastes good! Wash the raisins and soak for a few hours, not too soft or too hard! Soaking for about 5~6 hours is just right!
18.
Then put it in the refrigerator, freeze, and stir it every 2 hours. First, it can make the ice cream taste better, and second, it can prevent the raisins from sinking to the bottom until it is completely frozen!
19.
Such an Italian handmade ice cream is completed, and the taste is quite good. To be honest, when I dig the ice cream ball, a lump of liquid came out from the corner of my mouth and fell on the table before I found it was saliva, ha ha! Italy is far away, but it’s not that difficult to eat pure Italian high-end handmade ice cream, do it yourself! After the ice cream is ready, we are ready to make American chocolate cups!
20.
You need to prepare an American chocolate cup, small balloons, aluminum foil, and chocolate!
21.
Blow the balloon first, don't blow too much, or your chocolate cup will be very big!
22.
Put a layer of aluminum foil on a cardboard and a layer of aluminum foil. This is ready to put the finished chocolate cup!
23.
Then chop the chocolate and prepare to melt!
24.
Heat over water.
25.
Stir the chocolate after melting, pay attention to the temperature after melting, generally control it below 30 degrees! Even lower, so that it’s easier to hang on the balloon, and the high temperature will blow up the balloon! Be careful to collapse! The temperature is high and it is not easy to hang!
26.
Prepare some corn oil. Others are okay, but don't smell heavy!
27.
First coat the surface of the balloon with a light layer of oil, just a thin layer!
28.
Continue to stir the chocolate sauce, and the temperature is below 30 degrees. Pay attention to what I said above!
29.
Then first put the chocolate on the aluminum foil paper as a base, a round circle is OK! Not too much!
30.
Then I started to stick chocolate on the balloons. It is better to have more chocolate. I used a little less this time, and it is easier to hang on more!
31.
Then put the chocolate balloon on the base, and then quickly put it into the refrigerator compartment of the refrigerator!
32.
Refrigerate for about half an hour to an hour, then come out, and then use a pin to puncture the balloon.
33.
The pierced balloon is picked out, and the chocolate cup is finished!
34.
An American chocolate cup with Italian handmade ice cream. This Chinese Valentine’s Day will give yourself and your lover’s stomach a great satisfaction. The most important thing is to enjoy the process of making. Sometimes material does not mean happiness. Make fun with your family. Isn't things happier? Finally, I wish you all a good mood on Qixi Festival.
Tips:
1. Vitamin inulin should be added in the ice cream making process. Ordinary inulin is not good enough. The high-end European ice creams are all vitamin inulin.
2. When making the chocolate cup, you must pay attention to the temperature. If the temperature is too high, you can't hang it on the balloon, and don't draw too much oil!
