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There are so many Firsts for me this month. One eventful month I would say. First my application to Daring Bakers got approved earlier this month, followed by a new purchase - Ice-Cream maker...(perfect timing considering I was supposed to make 2 Ice-Creams from scratch). Then came my first ever Digital SLR camera...perfect timing..I do need good clicks (not that good camera=good clicks..but its important) and this is the first time I've ever made a swiss roll. So many firsts and yet I would say the challenge was pretty straightforward and a SUCCESS! I completely enjoyed making it.The July 2010 Daring Bakers’ challenge was hosted by the lovely Sunita. Sunita (completes her 3 years with daring bakers..woohooh..) challenged the DB's to make Swiss Swirl Ice-Cream Cake. The challenge recipe has been adapted from this Swiss swirl ice cream cake from the Taste of Home website.
The challenge required us to make a swiss-roll from scratch, followed by a layer of Ice-Cream, then a Fudge sauce, followed by another layer of Ice-cream all made from scratch...yp that's right...I divided the man-work to two days for ease although it could be done in a day but requires quite a lot of freezing time between layers. So made the swiss-roll on Day1, slathered the Raspberry-Cream filling and chilled it in the fridge. left the yoghurt to drain overnight for the Mango-Yoghurt Ice-cream with the. On Day 2 I made the White chocolate Ice-Cream, Mango-Yoghurt Ice-Cream, Fudge sauce and layered everything patiently (waiting for the layers to freeze was like Eons). I also changed the components and made my (own recipe) Swiss Roll.
My Swiss Swirl Ice-Cream Cake slightly adapted from the Taste of Home
Ingredients
For the Swiss Roll
Cocoa - 30g
Flour - 20g (I used SF floor, that's all I had in my store cup-board)
Eggs - 3
Muscovado Sugar - 75g
Salt - a pinch
Vanilla Extract - 1tsp
Method:
Preheat the oven to 180C and butter a 24x32cm rectangle tin or a swiss-roll tin, line it with parchment and buttered this too for easy removal later. Sift the cocoa, salt and flour twice and set aside. Beat the eggs and sugar until the mixture is mousse like (about 10 min). blend in the extract and add the four-cocoa mixture in three to four goes. Lightly fold the mixture until everything is incorporated well making sure not to overdo. Gently tap the tin to get rid off the air bubbles and bake for 10-12 minutes until the centre is springy to touch.
Lay out a slightly damp tea towel and sprinkle this with a tbsp of sugar. Turn out the cake onto this and carefully roll up tightly with the tea towel (I left the parchment in place). Allow this to cool on a wire rack and get on with the filling.
For the Raspberry-Cream Filling
Fresh raspberries 1 cup
Double Cream - 200ml
Vanilla Extract - 1 tsp
Icing Sugar - as per taste
Method:
Whip the cream with Icing sugar and Vanilla extract till soft peaks form. Blend in the raspberries and beat just for a minute. carefully unroll the swiss-roll and peel off the parchment. Spread the cream on the cooled swiss-Roll and roll it up again tightly, this time without the towel. Cover with cling and chill this till required.
For the White Chocolate Ice-cream
White Chocolate - 175 grams
Egg Yolks - 2
Sugar - 2 tbsp
Milk - 300ml
Cream - 200ml
Vanilla beans scrapped from a pod
Method:
Heat the milk till bubbles form on the sides of the pan along with the vanilla beans. Melt the chocolate in a bowl over a pan of simmering water or in a microwave until most of the pieces are melted but you can still see a few pieces of chocolate. Beat the yolks along with sugar until pale and pour the hot milk into this, whisking continuously (else you will end up with scrambled eggs). Pour this mixture into the chocolate and whisk until everything is smooth and glossy. whip the cream till soft peaks form and fold this into the chocolate mixture. Churn this in the ice-cream maker according to package instructions and chill until required.
For the Chocolate-Fudge Sauce slightly adapted from Nigella's Butterscotch sauce
Muscovado Sugar- 1 tbsp
Plain Sugar - 2 tbsp
Golden Syrup - 2 tbsp
Cocoa - 2 tbsp
Butter - 2 tbsp
Heavy Cream - 100ml
Vanilla Extract - 1 tsp
Method:
Heat all the ingredients in a saucepan until it reaches a boil, whisking constantly. Cool and set aside.
For the Mango-Yoghurt Ice-Cream
Mango Puree - 2 cups
Drained Yoghurt - 500g
Vanilla Extract - 1 tsp
Icing Sugar - as per taste
Heavy Cream - 100ml
Method:
Whisk the Yoghurt, Cream, Vanilla extract, Icing sugar until smooth and freeze in an Ice-Cream maker until semi-set. Chill this.
Assembly of Swiss Swirl Ice-Cream Cake:
Slice the swiss-roll into thin slices. Cover the bottom and sides of the bowl that you'd be using to set the dessert with a cling film. Arrange the slices onto the bowl covering the bottom and the sides. Freeze this for at least 1 hour. Next spread the semi-set ice-cream layer all the way up to the sides of the bowl. Freeze this until completely set about 2 hours. (Patience is not on of my virtues and I poured the fudge sauce in 1 hour that led to 2 white chocolate layers between the fudge sauce layer).
Pour the fudge sauce layer on top of the set ice-cream layer and freeze this at least for 2 hours. Layer the semi-set Mango-Yoghurt ice-cream on top of the set fudge sauce, cover with 2 layers of cling and freeze overnight or 5-6 hours.
To unravel the swiss-swirl ice-cream cake, remove the cling film and dip the ends of the bowl in a big bowl of hot water. Invert onto a plate and gently tap. It should come away easily. Remove all the cling film and slice using a knife dipped in hot water. Voila! It looks gorgeous and taste....you've got to try it to know.
For the Swiss Roll
Cocoa - 30g
Flour - 20g (I used SF floor, that's all I had in my store cup-board)
Eggs - 3
Muscovado Sugar - 75g
Salt - a pinch
Vanilla Extract - 1tsp
Method:
Preheat the oven to 180C and butter a 24x32cm rectangle tin or a swiss-roll tin, line it with parchment and buttered this too for easy removal later. Sift the cocoa, salt and flour twice and set aside. Beat the eggs and sugar until the mixture is mousse like (about 10 min). blend in the extract and add the four-cocoa mixture in three to four goes. Lightly fold the mixture until everything is incorporated well making sure not to overdo. Gently tap the tin to get rid off the air bubbles and bake for 10-12 minutes until the centre is springy to touch.
Lay out a slightly damp tea towel and sprinkle this with a tbsp of sugar. Turn out the cake onto this and carefully roll up tightly with the tea towel (I left the parchment in place). Allow this to cool on a wire rack and get on with the filling.
For the Raspberry-Cream Filling
Fresh raspberries 1 cup
Double Cream - 200ml
Vanilla Extract - 1 tsp
Icing Sugar - as per taste
Method:
Whip the cream with Icing sugar and Vanilla extract till soft peaks form. Blend in the raspberries and beat just for a minute. carefully unroll the swiss-roll and peel off the parchment. Spread the cream on the cooled swiss-Roll and roll it up again tightly, this time without the towel. Cover with cling and chill this till required.
For the White Chocolate Ice-cream
White Chocolate - 175 grams
Egg Yolks - 2
Sugar - 2 tbsp
Milk - 300ml
Cream - 200ml
Vanilla beans scrapped from a pod
Method:
Heat the milk till bubbles form on the sides of the pan along with the vanilla beans. Melt the chocolate in a bowl over a pan of simmering water or in a microwave until most of the pieces are melted but you can still see a few pieces of chocolate. Beat the yolks along with sugar until pale and pour the hot milk into this, whisking continuously (else you will end up with scrambled eggs). Pour this mixture into the chocolate and whisk until everything is smooth and glossy. whip the cream till soft peaks form and fold this into the chocolate mixture. Churn this in the ice-cream maker according to package instructions and chill until required.
For the Chocolate-Fudge Sauce slightly adapted from Nigella's Butterscotch sauce
Muscovado Sugar- 1 tbsp
Plain Sugar - 2 tbsp
Golden Syrup - 2 tbsp
Cocoa - 2 tbsp
Butter - 2 tbsp
Heavy Cream - 100ml
Vanilla Extract - 1 tsp
Method:
Heat all the ingredients in a saucepan until it reaches a boil, whisking constantly. Cool and set aside.
For the Mango-Yoghurt Ice-Cream
Mango Puree - 2 cups
Drained Yoghurt - 500g
Vanilla Extract - 1 tsp
Icing Sugar - as per taste
Heavy Cream - 100ml
Method:
Whisk the Yoghurt, Cream, Vanilla extract, Icing sugar until smooth and freeze in an Ice-Cream maker until semi-set. Chill this.
Assembly of Swiss Swirl Ice-Cream Cake:
Slice the swiss-roll into thin slices. Cover the bottom and sides of the bowl that you'd be using to set the dessert with a cling film. Arrange the slices onto the bowl covering the bottom and the sides. Freeze this for at least 1 hour. Next spread the semi-set ice-cream layer all the way up to the sides of the bowl. Freeze this until completely set about 2 hours. (Patience is not on of my virtues and I poured the fudge sauce in 1 hour that led to 2 white chocolate layers between the fudge sauce layer).
Pour the fudge sauce layer on top of the set ice-cream layer and freeze this at least for 2 hours. Layer the semi-set Mango-Yoghurt ice-cream on top of the set fudge sauce, cover with 2 layers of cling and freeze overnight or 5-6 hours.
To unravel the swiss-swirl ice-cream cake, remove the cling film and dip the ends of the bowl in a big bowl of hot water. Invert onto a plate and gently tap. It should come away easily. Remove all the cling film and slice using a knife dipped in hot water. Voila! It looks gorgeous and taste....you've got to try it to know.
Verdict: 'S' loved it and had his second serving in 3 hours (the slices are pretty huge). I loved the medley of flavours. The rich and very chocolatey sponge sandwiched with a fresh, fruity raspberry filling. Match made in heaven it is...This Chocolate and Raspberry...Then comes a light White chocolate Ice-Cream to tease your taste buds...which is a little sweet compared to the swiss-roll and gorgeously creamy. Next the Fudge sauce...a dentists nightmare..with sugar in 3 forms...(not a big fan but had to include it for the challenge). Then comes my favourite layer...Lovely and light Mango-Yoghurt Ice-cream. I was delivered a couple of cartons of Total Greek Yoghurt to try and test and I couldn't resist making this Ice-cream. Mango and Yoghurt have been a staple back home during summers...Mango lassis, Plain lassis, mango smoothies...What better way to combine the two summer favourites? I have discovered another favourite with this challenge...Mango and chocolate...absolutely wicked together. I completely enjoyed making this gorgeous looking dessert. Thanks Sunita for hosting this month's DB challenge.
7 comments:
Congratulations on all these firsts! It looks lovely.
Welcome to the Daring Bakers, and what fortuitous timing on getting your ice cream maker! Your bombe looks absolutely delicious (as documented by that new camera!) and it sounds like you had so much fun. Great work on the challenge!
Thanks Shelly...absolutely loved doing it
Gorgeous Gorgeous bombe. Love the flavors you chose for the ice-cream layers
Congratulations on such a well done first challenge and welcome to the DB community. Lovely combination of flavours.
This month will be memorable for a lot of firsts, I think. :)
Of course Aparna...Thanks so much...
Welcome to the Daring Bakers and congratulations on doing so well in your first task. This was so much fun. I too changed the flavours (raspberry and blackcurrants) but I love the idea of mango sorbet.
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