Illusion cakes / Iced ice creams & desserts
Gift-Parcel Ice-Cream Yule Log Illusion
Ice cream and sorbet form a square two-layer gift, with meringues underneath and two chocolate ribbons lying on top.
Square mold 16 x 16 x 6 cm, capacity 1.5 liter, 8 parts / Ice and sorbet assembly; freezing
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Dessert in this mood
Ice cream and sorbet form a square two-layer gift, with meringues underneath and two chocolate ribbons lying on top. The corresponding shaping and assembly are detailed in the steps.
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Preparation
- Line a square mold 16 x 16 x 6 cm with two strips of paper protruding. Put 20 minutes in the freezer.
- Soften the sorbet in the refrigerator for 5 to 10 minutes, without melting it. Spread it on the bottom of the mold and freeze for 20 minutes.
- Soften the vanilla ice cream, spread it on the sorbet and press in the coarsely broken meringues. Freeze 4 hours.
- During freezing, melt the chocolate and form on paper two strips of 16 x 1.5 cm and 2 mm thick. Let it go. Unmold to place the meringues underneath. Lay the strips flat, crossed on top raspberry; place the pistachios at the crossing point, without carved knot.
- Wait 5 to 8 minutes and then cut with a hot wiped blade; serve eight pieces.
Preserve and Serve
7 days in the freezer at 18 °C, well packaged; do not refreeze a melted portion.
Before you start
This ice-cold trompe-l'oeil log takes the form of a square gift package. Under the pink top with raspberry, a layer of vanilla ice cream rests on the meringues. Two strips of chocolate crossed flat are enough to suggest the ribbon; a few pistachios mark the center. The decor remains entirely edible and is realized on a sheet of baking paper, without carved knot or piece to stand.
The assembly is suitable for a Christmas meal where we want to present a room to share with a playful detail. Plan a square mold 16 x 16 cm and 6 cm high, then check its place in the freezer before starting. The ice creams are already prepared: the time of the recipe is mainly used to form the layers and to make them take. Prepare the ribbons during freezing and place them on the demolded dessert.
The benchmarks for success
Get clean angles
Crosses the two strips of paper in the mold, letting them protrude. Cut the sorbet to the corners before the first cold take, then spread the vanilla without digging the previous layer. The meringues are added last to become the basis for demoulding.
Keep the ribbon simple
Trace the two chocolate strips to the dimensions indicated on paper, then let them harden before lifting. They remain flat on the top of the package. Manipulate them near their center and move the paper rather than folding the chocolate.
Organizing the service
Unmold on a dish that goes into the freezer if you have to wait before dessert. Place the chocolate and pistachios at the end, then wait the planned five to eight minutes before cutting. The square package is divided into eight portions.
Questions Before You Start
Why does the raspberry end up on top?
The sorbet is the first layer deposited at the bottom of the mold. When you return the dessert, it becomes the top of the package, vanilla occupies the middle and the pieces of meringue form the bottom.
Should I make a chocolate knot?
Nope. The gift effect comes from two strips of 16 x 1.5 cm, laid flat and crossed on the top. The recipe does not require a curved ribbon on the sides or an upright loop; the pistachios simply finish the crossing.
Can I replace the ice cream with a homemade egg cream?
This sheet is designed for ice and sorbet already prepared. An egg cream would require its own recipe, its possible cooking and another protocol of taking. Keep here the ingredients indicated to keep the assembly and the times announced.
Baking tips for this recipe
- Check the dimensions of the mold and place it in the freezer before starting assembly.
- Respect cold grips between layers to avoid mixing them with demoulding.
- Prepare the dish and the finishing elements before unmolding, then follow the reheating time provided by the plug.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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