A few days before Christmas, you may still be looking for a good dessert idea. This year I tried to offer recipes for all tastes, always trying to emphasize simplicity.
The recipe that I propose to you today is once again very simple to make. I was inspired by the famous Viennetta that we all had to buy at one time or another. As a reminder, this is an ice cream made crispy by thin layers of chocolate. To make this Viennetta, it is not necessary to have an ice cream machine. With only 4 small ingredients, you get a creamy ice cream that is deliciously flavored with vanilla.
The trickiest part of the recipe is making the chocolate leaves, which must be as thin as possible. A little delicacy is required. I tempered my chocolate, because it’s always more pleasant. It is quite possible to do without tempering.
(according to Ho Volglia di Dolce)
500 ml full cream
350ml sweetened condensed milk
1 vanilla pod
1 tbsp of whiskey
150 g 75% dark chocolate (Cémoi)
1.5 g of mycryo (if tempering)
The day before, warm 200 ml of cream and add the scraped vanilla pod.
Leave to infuse in the fridge.
Cut 6 strips of rhodoïd slightly smaller than the cake tin used.
For complete explanations on chocolate tempering, go to here.
Melt the chocolate in the microwave in 30 second increments. It will be at 45/50°C.
Leave to cool to 35°C while stirring, then add the Mycryo.
Leave to cool to 32°C and cover the rhodoïd leaves with a thin layer of this chocolate then set aside on a plate.
Leave to harden at room temperature.
If you don’t want to temper the chocolate, simply melt it in the microwave and cover with the leaves in the same way. It may then be necessary to make only 4 or 5 a little thicker so that they can be handled easily.
Leave to harden in the fridge.
The next day, whip the infused cream and the remaining whipped cream.
Add the condensed milk using a spatula and the whiskey.
Put a little cream in the bottom of a silicone cake mould.
Place the chocolate sheet on top, handling it gently.
Do the same with 5 sheets and finish with cream.
Put a little cream aside for decoration.
Reserve in the freezer for a few hours.
Put the remaining cream in a pocket and put it in the freezer for about 30 minutes to firm it up.
Take out the ice cream and unmold it.
Place the last sheet of chocolate on top and decorate with the remaining cream.
Store in the freezer until ready to serve.
To finish: the whiskey can be removed, but it still brings more smoothness to the ice cream.
I hesitated to put praline between the layers. I think the result could be very nice.
Preferably choose a chocolate rich in cocoa. 70% seems a minimum to me.
For reference, I used this cake mold.
The other 2017 logs:
Lemon meringue pie-style log
Chocolate and raspberry craquinette log
Glazed log with chestnuts and candied oranges