Summer ice-cream cupcakes 0 Comments


Summer ice-cream cupcakes: Elderflower ice-cream with liquorice marshmallow cream 

Buy the products here

The recipe is made by Vivian Wærenskjold from www.coffeeandcinnamon.com
(12 persons)

Ingredients
Elderflower ice-cream
• 2 dl elderflower concentrate
• 1 dl passion fruit juice
• 3 dl cream
• 75 g sugar
• 100 g white chocolate
• 2 tsp arrowroot powder (if using a different thickener, refer to instructions on the package. You’ll want custard thickness.)
• A pinch of salt

Liquorice marshmallow cream
• 100 g sugar 
0,5 dl water
• 2 egg whites
• 0,5 tsp lemon juice
• 1 tsp Fine Liquorice Powder
• 1 tsp Raw Liquorice Powder
• 100 g white chocolate

Decoration
• Raw Liquorice Powder

Directions
In a small bowl or a glass, combine 0,5 dl of the passion fruit juice with arrowroot powder. Set aside.
Combine the remaining ingredients in a saucepan. While stirring, heat the mixture over medium heat until it’s near the boiling point. Remove from heat.

Continue stirring, and add the reserved passion fruit and arrowroot powder. Make sure it’s well combined.
Let the ice-cream base cool to room temperature, then continue cooling in the fridge for a couple of hours. Pour the ice-cream base into 12 cupcake cases, or churn it in an ice-cream machine and transfer to a freeze-proof container. Let the ice-cream freeze until set.
If using cupcake cases, dip the case quickly in lukewarm water to make it easier to remove the ice-cream from the case. Serve on a cooled plate (leave the plates in the fridge or freezer for a while before taking the ice-cream out of the freezer). 

In a small saucepan, combine sugar and water. Heat until it reaches 120 ºC.
While heating the sugar, beat egg whites and lemon juice together. I prefer using a hand-held mixer at medium to low speed for such small quantities. Keep beating the egg whites until the foam makes medium peaks.
Still at medium speed, carefully pour the hot syrup into the egg whites in a thin stream. Increase the speed a little and continue beating until the crème reaches room temperature (10-15 minutes). The crème should be glossy and stiff when finished.
Add liquorice powders. Beat until well combined.

Store in the fridge until you need the marshmallow crème. When the ice-cream is ready, melt the white chocolate.
Transfer marshmallow crème to a piping bag with a thick nozzle, and pipe the crème onto the ice-cream cupcakes.
Using a teaspoon, drizzle melted white chocolate over the marshmallow crème. Lastly, sprinkle some liquorice powder over the chocolate.

Buy the products here