Ice Cream In Glam Dress

SOME NOTES

  • If you want to make the presentation with the raspberry coconut sheet, make the sheet a few days before before your feast. Keep it wrapped in a foil on room temperature.
  • If you intend to plate the ice cream without the sheet, just as scoops, make the ice cream the day before your party. If you have no ice cream maker, let the mixture sit in your deepvreezer overnight and take it out 15 minutes before serving while you are making a chocolate sauce and maybe a raspberry coulis.
  • If you want to go all the way and make my presentation(s), make your ice cream towers the day before your feast so they can become nice and firm overnight in the rings. All you need to do before plating is dress them up…
  • The ingredients of the ice cream make about a quart or one liter. If you have a lot of guests and need 2 or 3 quarts or liters, start in time (a few days to a week) to make the required amount. Most ice cream makers can only make one batch of ice cream in one day; you need to calculate a day in between for the ice part to set in the deepvreezer.

TOOLS YOU NEED

  • An ice cream maker (if you don’t have one, you can let the ice cream become firm in the deepfreezer)
  • A blender
  • A dehydrator or oven
  • A small and a larger mixing bowl
  • A spatula
  • A sharp knife
  • A whisk
  • A siefe
  • The amount of “rings” you need to make an ice cream tower for each guest (mine are 6 cm or 2.3″ wide and 4 cm or 1.5″ high which is a good size for this rich dessert)

PREPARATION A DAY (OR MORE) BEFORE

  • Make the ‘glam dress’ to decorate your ice cream

PREPARATION THE DAY YOU MAKE YOUR ICE CREAM

  • Soak 3,5 C of raw cashews 4 hours or longer in pure water
  • Make luscious chocolate sauce to make a crunchy top layer

ONE OR MORE DAYS BEFORE YOUR FEAST- COCONUT RASPBERRY SHEET

INGREDIENTS FOR THE “DRESS” – MAKES ONE SHEET
  • Meat of 3 fresh Thai coconuts
  • About 0,45 pound or 200 g. of fresh raspberries (if you can only find frozen, defrost them first)
  • Agave to taste (optional)

THE MAKING OF THE GLAM DRESS – PREP. ABOUT 20-30 MINUTES, DEHYDRATION 5-6 HOURS

  • If you have frozen raspberries, defrost them first
  • Open 3 coconuts and pour the water in a bottle to drink or use in your smoothies
  • Scoop out the meat and take of the brown peel and bits of coconut shell
  • Blend the meat, take it out of the blender and set aside
  • Blend the (defrosted) raspberries
  • Strain the raspberries so the pits are all removed. You have now a soft coulis…
  • Pour the coconut cream and raspberry coulis in the blender and mix until it is a creamy consistency
  • Not sweet enough for you? Add some agave to your taste
  • Now place this lovely smooth mixture on a teflex sheet and spread it equally to a thin layer
  • Let it dehydrate on 108°F during about 4 hours
  • Flip the sheet on a mesh screen and give it another hour, two if it needs a bit longer

NOTES

  • The coconut sheet has to be pliable
  • Store it wrapped in a foil on room temperature

THE MAKING OF THE STRIPS OR ORNAMENTS

  • Cut all your ornaments or strips the day before so you have all set to plate
  • For the glam dress around the ice cream; one strip for each tower of about 0.78″ or 2 cm. to 1.18″ or 3 cm., depending on the heigth of your towers
  • Cut of the edges
  • To cut to the right size, measure the diameter by putting a thread or thin rope around the ring. This is the length you need
  • When you are plating, all you have to do is take a strip and wrap it around the ice cream tower.
  • For the strips on top of each chocolate tower; cut fine, straight strips of about 0.19″ or 0,5cm on a length of 5.9″ or 15 cm
  • When you are plating, make the curl by wrapping the strip over a round form, like the neck of a bottle or any round tool
  • Take it off, shape and place it on your ice cream.

INGREDIENTS FOR THE ICE CREAM (MAKES ABOUT 1 QUART OR 1 LITER)

ICE CREAM

  • 3,5 C cashews you soaked (will be about 4 C now)
  • 1 1/2 C pure water
  • 1/2 C agave
  • 1/2 ts sea salt
  • 1/2 C melted coconut oil
  • 1 C Lucuma powder
  • 1 TBS vanilla extract or seeds of 1/2 vanilla bean

CHOCOLATE SAUCE FOR THE ICE CREAM

  • 1 C raw cacao powder
  • 1 C maple syrop or agave
  • Pinch of sea salt
  • 2 TBS melted cacao oil
  • 1 tsp vanilla extract

THE MAKING OF THE ICE CREAM…

(10 minutes prep, 40 minutes ice cream machine,1 min/ring)

  • Start with melting the coconut oil
  • Meanwhile place all the ice cream ingredients in your blender (except for the coconut oil )
  • Blend until very smooth and creamy
  • Now add the coconut oil on lowest speed until mixed well
  • Mix all the chocolate ingredients in a bowl until smooth
  • Keep some of this sauce aside to plate. Store in a small bottle to draw lines on room temperature
  • Add the rest of this luscious chocolate sauce to your ice cream batter in the blender
  • Blend well until you have a rich creamy consistency
  • Pour the mixture into your ice cream maker following its instructions
  • Let it run for its full 40 minutes until you have a creamy ice cream (it will be not as firm as when you make half)
  • If you want to plate it with scoops, store it in a sealed container in the deepfreezer until use

THE MAKING OF THE TOWERS (ABOUT ONE MINUTE PER TOWER)

  • If you want to make feast ‘towers’ as I did, take your rings
  • Place each ring on a small plate (easier to let sit in the deep freezer)
  • Fill them up with ice cream and push with a small spoon to avoid air pricks, flatten the top
  • Cover up with foil and place overnight in the deep freezer
  • You can keep these for several days in the freezer until use

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