Blueberry Ice Cream Pie

Por Bruno Albouze · 300 min

Ingredientes

Modo de preparo

1. Dust the counter and pastry with flour, then work the dough until pliable.
2. Roll the pastry into a 5 mm thick circle, thicker than a regular sugar dough. If it softens too fast, freeze it for about 10 minutes.
3. Prick the pastry, drape it over a greased tart ring, press into the edges to form a lip, and trim the excess by rolling the pin over the top; lift the edges upward.
4. Freeze the tart shell for 10 minutes, then trim off the excess pastry with a paring knife and freeze again for 20 minutes.
5. Spread room-temperature almond cream evenly with a small offset spatula, scatter about 75 g of blackberries per pie, and refrigerate.
6. Preheat the fan oven to 160°C (330°F). Bake the pie for 35 minutes, then remove and let cool.
7. Combine the sugar and agar-agar. In a small saucepan, heat the blueberry puree with the water, whisk in the sugar mixture, boil for 2 minutes, then pour into a narrow container, cool and refrigerate overnight until fully set.
8. Smooth the set marmalade with an immersion blender, transfer it to a piping bag, cut the tip off, and refrigerate.
9. Freeze freshly churned ice cream for 3 hours. If it is already frozen, refrigerate it for 40 minutes, then soften it slightly with a large spoon.
10. Line two baking trays with parchment. Place cake rings lined with collars on them and freeze.
11. Coat a large open star piping bag with some chilled marmalade, fill it with the blueberry ice cream, then pipe bicolor swirl crowns into each prepared ring, one at a time. Freeze at least 4 hours before unmolding.
12. Spread each cooled pie with blueberry marmalade and keep refrigerated.
13. Thirty minutes before serving, top each chilled pie with a frozen ice cream crown and decorate with blueberries and blackberries.

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