Black Forest Ice Cream Cake 🇺🇸🇫🇷 - Bruno Albouze

Black Forest Ice Cream Cake
Serves 10. / Use a 3’’x8’’/8x20cm diameter cake ring or mold.

Chocolate Dacquoise
130 Egg whites, at room temp
30 White sugar
100g Almond, or hazenut meal*
120g Powdered sugar
10g Cocoa powder.

*Whole nuts can be used in place of meal. Beat egg whites along with cream of tartar, and the white sugar on medium speed. Keep it on foamy stage. In a food processor, blend almond meal with powered sugar cocoa powder; set aside. When ready, increase speed and beat until firm peaks. Preheat oven to 350ºF/180ºC. With a spatula, fold in the sugar-almond-chocolate mixture. Pipe out 2 x 7’&rsquo...

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Vacherin Ice Cream Cake 🇺🇸🇫🇷 - Bruno Albouze

Vacherin Ice Cream Cake
Serves 10. / Use two 2’’x8’’/5x20cm diameter cake ring or a 4’’/10cm tall ring.

French Meringue
120g Egg whites, at room temp
2g Cream of tartar, or lemon juice
110g White sugar
110g Powdered sugar, sifted.

Beat egg whites along with cream of tartar, and one-third of the white sugar on medium speed. Keep it on foamy stage – When ready, increase speed to high, add remaining sugar gradually and beat to firm peaks. Then, fold in powdered sugar. Pipe out 2 disks of meringue and make drops for decoration. Bake meringue on low in a 200F/90ºC oven for 2:30 hours. Drop temp to 190ºF/8...

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Vanilla Ice Cream 🇺🇸🇫🇷 - Bruno Albouze

Vanilla Ice Cream / Serves 16. / 1120g

Crème Anglaise
500g Milk
180g Sugar
30g Corn syrup, or glucose
30g dry milk
8g Vanilla paste or use one vanilla bean* (scrap seeds out)
2g Salt
100g Egg yolks (5)
4g Gelatin sheets*
300g Heavy cream.

*If using vanilla bean, infuse seeds and bean in hot milk for 20 min first. Sieve, and save the pod (wash and dry) for later use. Then, proceed as follow.
*The trickiest part in ice cream and sorbet making is to be able to get the right texture once done and frozen. Professional glaciers use accurate formulas for each flavor. Indeed, the percentage of water, fat, dry component, acidity, and sweetness are taken into consi...

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Frosted Lemons Dessert 🍋 - Bruno Albouze - THE REAL DEAL

Frosted Lemons Dessert Recipe

Yields 12/16.
12 ea. lemons, preferably organic and plump, bottoms and tops removed (save tops). With a filet knife, carefully remove the flesh; squeeze out juice and save. Freeze empty lemons and tops.

Italian Meringue
1 cup (200g) sugar
1/3 cup (60g) water
3 Tbsp (50g) honey or trimoline*
4 ea. (120g) egg whites, room temp
1/2 tsp lemon juice or cream of tartare (meringue stabilizer).

0.7 cup (180g) lemon juice
1/2 cup poached or candied lemons, cubed or 3 lemon zest.

*Trimoline is an inverted sugar syrup paste. It is used to prevent crystallization, resists humidity, acts as an anti-oxidant, increases carmelizatio...

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Cheesecake Sorbet Recipe -Bruno Albouze -THE REAL DEAL

Cheesecake Sorbet Recipe

2.4 cup (600g) water
5.3 ounce (160g) corn syrup or glucose
1.7 cup (340g) sugar
0.15 ounce (4.5g) gelatin, soaked in cold water and drained
1.1lb. (500g) cream cheese, cut into pieces.

Bring to boil water, corn syrup and sugar. Turn off heat and mix in gelatin. Add cream cheese and blend well. Chill overnight – churn for about 30 minutes and freeze 45 minutes before using.

Raspberry-Strawberry Swirl

With a immersion blender mix ≈ 5 ounce (150g) raspberries and 5 ounce (150g) strawberry jam; chill.

Over a frozen baking tray lined with a plastic film, spread half of the sorbet and top with half of the raspberry-...

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Banana Lime Ice-Cream Bars - Bruno Albouze - THE REAL DEAL

Banana Lime Ice-Cream
Make 2 Days Ahead.

Banana Mixture
12 ounces (350g) banana (overripe, previously frozen and thawed)*
2 lime zest (green part only)
2.5 ea. (60ml) lime juice
*How to ripen bananas fast: Lay them out on a lined baking sheet and pop them in a 400ºF (200ºC) oven for about 30 minutes, or until the skin is shiny black. Let cool completely before peeling or freeze for later use.
Blend overripe bananas along lime zest and lime juice and refrigerate.

Banana Ice-Cream
1 cup (250ml) while milk
1 cup (250ml) heavy cream
4 Tbsp (60ml) honey
5 ounces (150g) granulated sugar
5 Tbsp (50g) powdered milk
4 ea. (80g) egg yolks

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