Viennetta Ice CreamIngredients:100g dark chocolate
120g sugar
3 egg whites
1 tsp vaniglia
500g fresh milk cream (
cold)
To decorate:50g dark chocolate
10g milk
Preparation: As first thing to do cover a 30 x 11 cm cake tin with plastic film.
Draw 3 rectangles on a piece of baking paper due to the size of the cake tin.
Grind chocolate for 10 seconds on Speed 7-8.
Scrape down the sides with spatula and melt chocolate for 4 minutes at 50°C on Speed 2-3.
Fill the rectangles with melted chocolate using a brush as if painting.
Let it cool in the freezer.
Put sugar in a clean and dry TM Bowl and powderize for 20 seconds on Speed 10. Set aside.
Insert Butterfly. Place egg whites and 70g of powdered sugar. Beat for 5 minutes at 37°C on Speed 3-4.
Transfer egg whites into a deep bowl.
Insert
clean and dry Butterfly in a
clean and dry TM Bowl
Put cream and the remaining powdered sugar. Whip for 4-5 minutes on Speed 3. (Don't go over Speed 3, otherwise you risk to end up with butter instead of whipped cream)
Transfer whipped cream into the bowl together with egg whites and fold in gently.
Spread some cream in cake tin.
Place the 1st layer of chocolate. (Remove gently chocolate from the baking paper)
Spread some cream and place the 2nd layer of chocolate.
Spread once more cream and place the 3rd and the last layer of chocolate. Spread the remaining cream over and level with spatula.
Place in the freezer for minimum 3-4 hours.
For decoration, grind 50g chocolate for 5 seconds on Speed 7 and scrape down the sides.
Add milk and melt chocolate for 3-4 minutes at 50°C on Speed 2-3.
Transfer ice cream into serving plate. Remove plastic film.
Decorate with chocolate by using a piping bag. If you won't serve it yet put it back in the freezer.
Remove from the freezer 10 minutes before serving.
Slice and serve
Enjoy..
Photo: http://thermomixtarifdefterim.blogspot.it/2012/05/viennetta-ice-cream.html
