Praline Ice Cream Log

August 31, 2000

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Praline Ice Cream Log

</Nam></Summ>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Praline Ice Cream Log

Recipe By :Gourmet Magazine

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE CAKE:

1/2 pound dark -- sweet chocolate, bro

1/4 cup cold -- strong brewed coffee

7 large egg yolks

3/4 cup sugar

7 large egg whites -- at room temperature

Pinch salt

Pinch cream of tartar

FOR THE PRALINE POWDER:

1 1/2 cups sugar

Pinch cream of tartar

1/4 cup water

1 cup blanched whole almonds

1 quart vanilla ice cream -- softened slightly

1 cup well-chilled heavy cream

3 tablespoons confectioners' sugar

FOR THE CARAMEL CUTOUTS FOR GARNISH:

Flavorless vegetable spray -- for coating the cook

1 1/2 cups sugar

Pinch cream of tartar

1/4 cup water

To make the cake: Butter a jelly roll pan (15 1/2 by 10 1/2 by 1-inch), line it

with wax paper and butter the paper. In the top of a

double broiler set over hot water, stir the chocolate with the coffee until it

is just melted and let the mixture cool. In a bowl

using an electric mixer, beat the egg yolks until they are combined, beat in 1/2

cup of the sugar, a little at a time, and beat the

mixture until it ribbons when the beater is lifted.

In another bowl, using an electric mixer, beat the egg whites with the salt

until they are frothy. Add the cream of tartar and beat

the whites until they hold soft peaks. Beat in the remaining 1/4 cup sugar, a

little at a time, and beat the whites until they hold

stiff peaks.

Add the chocolate mixture to the egg yolk mixture and combine well. Stir in 1/4

of the whites and fold in the remaining whites

gently but thoroughly. Spoon the batter into the pan, spread it evenly with a

spatula and bake the cake in a preheated oven at 350

degrees for 15 to 20 minutes, or until a cake tester comes out clean. Transfer

the pan to a rack and let the cake cool completely,

covered with dampened paper towels. Remove the towels and run a knife around the

sides of the pan to release the waxed paper. Cover

the top of the cake with waxed paper and a baking sheet, invert the cake onto

the baking sheet and peel off the waxed paper on top.

To make the praline powder: In a heavy saucepan bring to a boil the sugar with

the cream of tartar and water over moderately high

heat, stirring and washing down any sugar crystals clinging to the sides of the

pan with a brush dipped in cold water. Cook the

syrup over high heat without stirring, swirling the pan until it is a light

caramel. Add the almonds and swirl the pan until the

nuts are coated with the caramel and begin to make a popping sound. Pour the

mixture onto an oiled marble surface or jelly roll pan

and let cool until it is hard. Transfer the praline to a cutting board, chop it

coarse and use a food processor or blender to

pulverize it in batches. Store the praline powder in an airtight container.

In a bowl, using an electric mixer, beat 1 1/2 cups of the praline powder with

the ice cream until it is just soft enough to spread,

and spread it over the cake, leaving a 1-inch border. Starting with a long side,

roll up the cake jelly roll fashion, lifting it

with the waxed paper and finishing with the seam side down. Transfer it to a

platter and freeze it for at least 2 hours, or until

the ice cream is frozen.

In a chilled bowl, beat the cream with the confectioners' sugar until it just

holds soft peaks. Spoon 3/4 of it into a pastry bag

fitted with a ribbon tip and pipe it over the cake. Spoon the remaining cream to

a pastry bag with a 1/4 inch plain round tip and

pipe it onto the ends of the cake. Or spread all the cream over the cake with a

spatula. Freeze the cake for 1 hour more. Sprinkle

the cake with the remaining 1/2 cup praline powder and garnish it with the

caramel cutouts, if desired.

To make the caramel cutouts: Coat 6 metal " open " cookie cutters with the oil and

arrange them 2 inches apart on a well-oiled jelly

roll pan. In a heavy saucepan bring to a boil the sugar with the cream of tartar

and the water over moderately high heat, stirring

and washing down any sugar crystals clinging to the sides of the pan with a

brush dipped in cold water. Cook the syrup over high

heat without stirring, swirling the pan, until the syrup is caramel-colored. Let

it cool for 1 minute and spoon enough of it

carefully into each cookie cutter to measure 1/8-inch. Let the cutouts cool

until they are hard and release them from the pan and

cutters with the tip of a knife. Arrange them fancifully on the ice cream log.

Source:

" #CL 9559, Summer Sensations: Frozen Desserts "

S(Formatted by):

" KES on 8/30/00 "

- - - - - - - - - - - - - - - - - - -

]]>

</RTxt>

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IPrp>

sweet chocolate, broken into bits

</IPrp>

</IngR>

<IPrp>

strong brewed coffee

</IPrp>

</IngR>

<IPrp>

at room temperature

</IPrp>

</IngR>

<IPrp>

softened slightly

</IPrp>

</IngR>

<IPrp>

for coating the cookie cutters and jelly-roll pan

</IPrp>

</IngR>

<DirS>

<DirT>

To make the cake: Butter a jelly roll pan (15 1/2 by 10 1/2 by 1-inch), line it

with wax paper and butter the paper. In the top of a

double broiler set over hot water, stir the chocolate with the coffee until it

is just melted and let the mixture cool. In a bowl

using an electric mixer, beat the egg yolks until they are combined, beat in 1/2

cup of the sugar, a little at a time, and beat the

mixture until it ribbons when the beater is lifted.

</DirT>

<DirT>

In another bowl, using an electric mixer, beat the egg whites with the salt

until they are frothy. Add the cream of tartar and beat

the whites until they hold soft peaks. Beat in the remaining 1/4 cup sugar, a

little at a time, and beat the whites until they hold

stiff peaks.

</DirT>

<DirT>

Add the chocolate mixture to the egg yolk mixture and combine well. Stir in 1/4

of the whites and fold in the remaining whites

gently but thoroughly. Spoon the batter into the pan, spread it evenly with a

spatula and bake the cake in a preheated oven at 350

degrees for 15 to 20 minutes, or until a cake tester comes out clean. Transfer

the pan to a rack and let the cake cool completely,

covered with dampened paper towels. Remove the towels and run a knife around the

sides of the pan to release the waxed paper. Cover

the top of the cake with waxed paper and a baking sheet, invert the cake onto

the baking sheet and peel off the waxed paper on top.

</DirT>

<DirT>

To make the praline powder: In a heavy saucepan bring to a boil the sugar with

the cream of tartar and water over moderately high

heat, stirring and washing down any sugar crystals clinging to the sides of the

pan with a brush dipped in cold water. Cook the

syrup over high heat without stirring, swirling the pan until it is a light

caramel. Add the almonds and swirl the pan until the

nuts are coated with the caramel and begin to make a popping sound. Pour the

mixture onto an oiled marble surface or jelly roll pan

and let cool until it is hard. Transfer the praline to a cutting board, chop it

coarse and use a food processor or blender to

pulverize it in batches. Store the praline powder in an airtight container.

</DirT>

<DirT>

In a bowl, using an electric mixer, beat 1 1/2 cups of the praline powder with

the ice cream until it is just soft enough to spread,

and spread it over the cake, leaving a 1-inch border. Starting with a long side,

roll up the cake jelly roll fashion, lifting it

with the waxed paper and finishing with the seam side down. Transfer it to a

platter and freeze it for at least 2 hours, or until

the ice cream is frozen.

</DirT>

<DirT>

In a chilled bowl, beat the cream with the confectioners' sugar until it just

holds soft peaks. Spoon 3/4 of it into a pastry bag

fitted with a ribbon tip and pipe it over the cake. Spoon the remaining cream to

a pastry bag with a 1/4 inch plain round tip and

pipe it onto the ends of the cake. Or spread all the cream over the cake with a

spatula. Freeze the cake for 1 hour more. Sprinkle

the cake with the remaining 1/2 cup praline powder and garnish it with the

caramel cutouts, if desired.

</DirT>

<DirT>

To make the caramel cutouts: Coat 6 metal " open " cookie cutters with the oil and

arrange them 2 inches apart on a well-oiled jelly

roll pan. In a heavy saucepan bring to a boil the sugar with the cream of tartar

and the water over moderately high heat, stirring

and washing down any sugar crystals clinging to the sides of the pan with a

brush dipped in cold water. Cook the syrup over high

heat without stirring, swirling the pan, until the syrup is caramel-colored. Let

it cool for 1 minute and spoon enough of it

carefully into each cookie cutter to measure 1/8-inch. Let the cutouts cool

until they are hard and release them from the pan and

cutters with the tip of a knife. Arrange them fancifully on the ice cream log.

</DirT>

</DirS>

<Srce>

#CL 9559, Summer Sensations: Frozen Desserts

</Srce>

</RcpE></mx2>

Sign In

Praline Ice Cream Log

Recommended Posts

Guest guest

Link to comment

Share on other sites

Join the conversation

Support the Ashram

Join Groups

Top Downloads