4/3/2021 Ice Cream Float - Network Ten

Ice Cream Float

Recipe by Christy Tania

Christy Tania’s crazy Floating Ice Cream recipe including a helium- lled toffee balloon
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Ingredients
Vanilla Semifreddo with Cherries soaked in Cognac
200g caster sugar
80g water
120g egg yolks
60g egg whites
600g thickened cream
seeds scraped from 1 vanilla pod
100g whole cherries preserved in cognac, chopped and liqueur reserved

Colouring Mixture
300g cocoa butter
600g white couverture chocolate

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3.2g titanium dioxide
yellow lipo-soluble food colouring
red lipo-soluble food colouring

Pink Vanilla White Chocolate Ganache

200g thickened cream
200g couverture white chocolate
seeds scraped from 1 vanilla pod
50g glucose syrup
4.4g titanium dioxide
electric pink food colouring

Chocolate Cherry Bon Bon and Chocolate Cone

440g 72% dark couverture chocolate

dark chocolate tru e shell
reserved cherry liqueur
glucose syrup, for assembly

Non-Freezing Dark Chocolate Sauce

50g lukewarm water

1g methyl cellulose
200g thickened cream
100g glucose syrup
50g dextrose powder
50g cocoa powder
40g unsalted butter
85g 72% dark couverture chocolate

Hydrocolloid

280g water
5g xanthan gum
8g methyl cellulose

Sugared Helium Glitter Balloon

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350g isomalt
73g Hydrocolloid
pinch platinum silver powder
fruit leather string
cooling spray
tempered chocolate signature logo

Steps
1 Pre-heat one sous vide machine to 70C and a second sous vide machine to
30C.

2 For the Vanilla Semifreddo with Cherries Soaked in Cognac, combine 120g of
the sugar with 50g of the water in a 1 litre copper saucepan over medium heat,
stirring occasionally until sugar melts and the mixture reaches 118C.

3 Meanwhile, place egg yolks in the bowl of a stand mixer tted with a whisk
attachment and whisk until pale.

4 Once the sugar syrup has come to temperature, pour the mixture slowly into
the egg yolks with motor running to make a pâte à bombe. Continue to whisk to cool
the mixture, until needed.

5 Meanwhile, make an Italian meringue by combining the remaining water and

sugar into a small copper saucepan over medium heat, stirring occasionally until
sugar has dissolved and the mixture reaches 118C.

6 Meanwhile, place the egg whites in the bowl of a stand mixer tted with a
whisk attachment. Whisk egg whites on medium speed until soft peaks form. Once
the sugar syrup has come to temperature, pour slowly into the egg white with motor
running and until mixture is thick and glossy, to make an Italian meringue. Continue
to whisk until the mixture has cooled.

7 Once cooled, add Italian meringue into the pâte à bombe mixture and
continue to whisk on medium speed until combined, taking care not to over work the
mixture. Set aside until needed.

8 Place the thickened cream into the bowl of a stand mixer tted with a whisk
attachment. Add the scraped out vanilla seeds and whip to soft peaks.

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9 Working quickly, gently fold the whipped cream through the egg yolk mixture
until just combined, taking care not to knock out too much air. Add the chopped
cherries and gently fold in until mixed through.

10 Place a sheet of 7cm half sphere moulds on a at tray. Spoon the mixture into
the moulds and use an offset spatula to level off the surface. Place the moulds in the
blast chiller until completely frozen.

11 Once the semifreddo is frozen, remove from the blast chiller and carefully
unmould. Using the palm of your hand, gently warm the at side of two half spheres
and join together to form a ball. Use ngertips to gently smooth the seam.

12 Carefully insert a skewer into the ball. Stand the ball up in a wooden holder
and return to the freezer to harden until needed for assembly.

13 For the Colouring Mixture, place the cocoa butter and white chocolate in a
Thermomix jug set to 60C on speed 2. Mix until the mixture has melted completely,
about 8 minutes.

14 Once the cocoa butter and white chocolate has melted, divide the mixture
between two stick blender canisters. Add the titanium dioxide and a little of the
yellow food colouring to one canister and blitz with a stick blender until the colouring
is fully incorporated and desired colour has been achieved. Set aside until needed.

15 Add a small amount of the red food colouring to the second canister and blitz
with a stick blender until colouring is fully incorporated and desired colour has been
achieved. Transfer the red colouring to a spray canister and set aside until needed.

16 For the Pink Vanilla White Chocolate Ganache, place the cream and glucose in
a Thermomix jug set to 40C and speed 2 for 5 minutes to gently warm the mixture.

17 Once the mixture has reached 40C, add the white chocolate and scraped
vanilla seeds and continue to mix for a further 7 minutes, at 40C and on speed 2 until
mixture is well combined.

18 Once combined, add the titanium dioxide and mix on speed 6, at 40C for 10
seconds. Gradually add the food colouring, mixing the ganache on speed 6 in 10
second intervals, until the desired colour is achieved and the mixture is smooth and
emulsi ed.

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19 Once combined, transfer the ganache to a glass bowl and place in the blast
chiller to cool, about 3 minutes, ensuring the ganache does not set. Once cool, place
about half the ganache into a piping bag and set aside on the bench to cool until
needed.

20 For the Chocolate Cherry Bon Bon and Chocolate Cone, rst temper the
chocolate. Place 300g of the chocolate in a microwave safe plastic bowl and melt in
30 second intervals, until chocolate has reached 50C.

21 Remove the bowl from the microwave, begin adding the remainder of the
chocolate, a little at a time, stirring until the temperature reaches 27C, ensuring the
added chocolate melts between each addition.

22 Once chocolate is at 27C, place the bowl back in the microwave and heat in 10
second bursts until the chocolate reaches 31C, stirring well at each interval.

23 Once chocolate is tempered, make the Chocolate Cone by placing a sheet of

bouchon moulds on to a baking tray. Using a large metal spoon, ll two of the moulds
to the top with the tempered chocolate and allow to sit for 1 minute. Turn the moulds
over and allow the excess chocolate to drip back in to the bowl, ensuring the inside of
the moulds are completely coated. Level off the surface of the moulds with an offset
spatula.

24 Turn the moulds upside down and sit on a tray lined with acetate. Transfer the
tray to the freezer and allow the chocolate to set until needed. Place all remaining
tempered chocolate in to a piping bag.

25 Snip a small opening in the piping bag, about 3mm, and pipe 4 thin discs of
tempered chocolate, about 12mm in diameter, onto a second tray lined with acetate
sheet, to form the seal for the chocolate tru e shell.

26 Pipe 4 slightly bent lines, with a curl at one tip, next to the discs on to the
acetate sheet to form the “cherry stems” for the Chocolate Cherry Bon Bon. Set the
tray aside in the freezer until needed.

27 To nish the Chocolate Cherry Bon Bon, place a silicone sheet of half sphere
moulds on to a at baking tray. Sit the tru e shell on to the silicone mould to stop
the shell from rolling. Use a syringe to ll the shell with the reserved cherry liqueur,
leaving a little room at the top of each half shell.

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28 Remove the tray of tempered chocolate seals and stems from the freezer.
Pipe a little melted chocolate around the rim of the tru e shell. Place a tempered
chocolate disc on to each tru e shell to seal. Turn the tru e upside down to ensure
it is not leaking. Place tru e back on to tray and place tray in the freezer to set until
chocolate has set solid, about 10 minutes.

29 Place the piping bag of tempered chocolate into a large snap lock bag. Seal
and place in the sous vide machine pre-heated to 30C, to keep warm until needed.

30 Once chocolate cones have set, remove the bouchon moulds from the freezer
and carefully unmould. Stand the Chocolate Cones on to a small round tray lined with
baking paper and transfer to the freezer to harden until needed.

31 To make the Non-Freezing Dark Chocolate Sauce, place the lukewarm water
and methyl cellulose in a small bowl, whisk to combine and set aside to activate until
needed.

32 Place the cream and glucose syrup in a Thermomix jug set to 50C and on
speed 2 for 6 minutes, turn the machine on and allow the cream to warm.

33 Once the cream is at temperature, add the dextrose, cocoa powder, butter
and dark chocolate and continue to mix for a further 6 minutes at 50C on speed 5,
until ingredients are incorporated.

34 Add the activated methyl cellulose mixture and continue to mix for another 5
minutes at 50C on speed 5, until well incorporated. Transfer to a squeeze bottle and
set aside in the freezer to cool until needed.

35 For the Sugared Helium Glitter Balloon, place a small stainless steel saucepan
on to an induction cooktop set to 200C. Sprinkle 1/3 of the isomalt granules into the
base of the saucepan and allow to melt. Stir with a large metal spoon occasionally to
help the isomalt melt.

36 Once melted, sprinkle another 1/3 of the isomalt granules into the pan and
continue melting.

37 Sprinkle the remaining 1/3 of the isomalt granules into the pan and melt
completely, then remove the pan from the heat and stir continuously until the
temperature of the isomalt comes down to 100C.

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38 Add the platinum silver powder and continue to mix until glitter is evenly
distributed throughout the mixture. Once the mixture is fully combined set aside on
the induction cooktop set at 100C to keep warm until needed.

39 To nish the semifreddo ball, take the ball out of the freezer and use the stick
to dip the ball into the yellow Colouring Mixture, rotating the ball to cover completely.
Allow the excess to drip off the ball, then turn the ball upright to prevent a drip point
forming. Allow a few seconds for the chocolate layer to set, then dip the ball again
and repeat the drip process, ensuring the ball is evenly coated.

40 Push the ball on the stick back into the wooden holder and place in the blast
chiller to set and harden until needed.

41 Meanwhile, remove the tray of Chocolate Cones from the freezer. Remove the
lled tru e from the freezer and place on the lined baking tray with the cone.

42 Spray the tru e shells and chocolate cone with the red colouring mixture to
give an even, velvety nish. Place the tray back into the freezer for 5 minutes to allow
the colouring to set completely.

43 Once the colouring is set, transfer the tru e ball back to the tray with the
cherry stems in the freezer. Remove the tray with the chocolate cones from the
freezer.

44 Dispense Non-Freeze Dark Chocolate Sauce into the chocolate cones to

about half way. Place the tray with the cones into the freezer until needed.

45 Meanwhile, remove the wooden holder with the semifreddo ball from the
freezer, slide the ball off the stick and place on a small round tray lined with silpat
mat and secure the ball to the mat with a drop of glucose syrup.

46 Place the tray on a motorised turntable. Snip a small opening into the tip of
the Pink Vanilla White Chocolate Ganache piping bag. Turn on the turntable and,
starting from the top, pipe the ganache around the sphere, creating a spiral pattern.
Place the sphere on the tray into the blast chiller for a few minutes to set the
ganache.

47 Once the ganache on the semifreddo ball is set, remove from blast chiller.
Take the piping bag of tempered chocolate, pipe a little chocolate around the rim of
the cone and carefully place the ball on top of the Chocolate Cone to secure the ball.

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48 Pipe a little tempered chocolate in the centre of the top of the semifreddo
ball then a x the Chocolate Cherry Bon Bon on top. Pipe a little more tempered
chocolate on top of the cherry and a x one of the tempered chocolate cherry stems
so that it is standing upright with the curl at the top. Use cooling spray to set the
chocolate if required. Pipe a small dot of tempered chocolate on to the back of the
tempered chocolate signature disc and a x the disc to the side of the cone.

49 Return the assembled ice cream dessert on the tray to the freezer until
needed.

50 For the Hydrocolloid, place the water into the canister of a stick blender,
sprinkle the xanthan gum and methyl cellulose over the top and blitz with a stick
blender until the mixture is white and just smooth, being careful not the overwork the
mixture.

51 Transfer the mixture into a vacuum seal bag and place onto vacuum seal
machine to remove some of the air and seal the bag. Place the sealed bag into a sous
vide machine preset at 70C. Leave the mixture in the water bath until needed.

To nish the dessert:

1 Add 73g of the Hydrocolloid mixture to the isomalt and continue to stir until
the mixture is fully incorporated. Leave the saucepan on the induction cooktop to
keep mixture warm.

2 Ensure one end of the plastic hose is attached to the helium tank. Leaving the
pan on the cooktop, dip the other end of the hose into the isomalt mixture and swirl a
little to coat with mixture. Lift the hose slowly out of the isomalt mixture and release
the gas slowly at a steady speed. As the balloon begins to form, turn the hose right
side up and continue to release gas to form an isomalt balloon.

3 Once balloon is formed, wrap one end of the fruit leather string around the
bottom of the balloon. Without touching the balloon, use the string to pinch together
to seal off and separate the balloon from the hose, ensuring there are no holes.

4 Remove the assembled dessert from the freezer. Working quickly, wrap the
bottom of the fruit leather string around the curly tip of the cherry stem and use a
little tempered chocolate to stick the bottom end of the string to the stem.

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