The Ultimate Ice Cream Cake #youtubeshorts #dessert #shorts #skills #

By Bruno Albouze

Ingredients

Instructions

1. Keep the freezer about 30% free and clear out old or freezer-burned items.
2. Make the meringue disks up to 2 weeks ahead. Brush each with a thin layer of melted cocoa butter or coconut oil, store in a sealed freezer bag in a dry place, and do not refrigerate.
3. Chill the roasted fig and pear purees. If they are already firm enough to hold a shape, skip the thickener.
4. Mix the 15 g sugar with the 2.5 g agar-agar and set aside. Heat the puree in a small saucepan, whisk in the sugar-agar mix, bring to a boil and cook for 2 minutes, stirring now and then.
5. Let the mixture cool completely, then refrigerate overnight.
6. Blend the spreads with an immersion blender and pipe them from a piping bag. They keep up to a week in the fridge or 6 months frozen.
7. Freeze all assembly tools solid beforehand: cake rings, molds, sheet trays, ice containers, spatulas and spoons.
8. Assemble on the same day the ice cream is churned, while it is still soft. Fill a frozen ring with fresh maple-walnut ice cream, freeze the walnut layer for 6 hours until firm, then de-mold and re-freeze immediately.
9. Set a cake ring over a meringue disk and press down firmly so it sits flush on the tray and the meringue cannot move. Lay the frozen walnut disk on the meringue inside the ring and freeze immediately.
10. Churn the roasted pear custard. Spread it over the walnut disk inside the ring up to the top, smooth flat with a frozen offset spatula, and freeze.
11. Churn the roasted fig custard and fill the second frozen meringue ring. Smooth flat and freeze overnight.
12. Warm the ring edges with a hair dryer to release them, then de-mold both cakes and re-freeze them immediately on the same frozen trays.
13. Whip the chilled ganache montée to a medium-soft Chantilly. Pipe some over the fig cake and press the pear cake on top, pressing gently to level it.
14. Spread more Chantilly around the sides and smooth with a spatula. Finish the sides with a toothed scraper, decorate with Chantilly rosettes, and freeze.
15. To serve, decorate the frozen cake with fig and pear wedges and red fruits, pipe fruit spread dots, and refrigerate for 30 minutes before serving.

Summarized from Bruno Albouze's video. Watch it for the details.

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