For this weeks Tuesday’s With Dorie, Amy of Food, Family and Fun chose: Chocolate-Banded Ice Cream Torte on pages 288-289 of Baking, From My Home To Yours by Dorie Greenspan.
I was full of good intentions to make my own ice cream (tres keen on Dorie’s burnt sugar recipe). However, I realised that I was in increasing danger of having a post that was entitled “good intentions” rather than having completed the challenge! That said I was keen on the caramel thing so I went to my go to recipe from Sherry Yard for her caramel sauce.
No one in my household is immuno-suppressed so I didn’t worry about the raw eggs in the truffle mixture. I have never seen pasturised egg products in Darwin, so I just washed the eggs first and didn’t think about it further.
What I do want to share is my recent discovery about using a stick mixer in making ganache. It emulsifies the cream or butter and chocolate together beautifully. It works especially well with white chocolate ganache. I think if I had made this discovery a few months ago my Daring Bakers Opera Cake would have been so much more handsome! Check out the discussion board at Planet Cake for some great baking information. (Thanks Steph for writing about this amazing place. I am currently in high level negotiations with good husband about going to Sydney for a week to take their intensive class).
I made a half batch and used 2 very petite 4 inch spring form tins. In that size it was a bit tricky to smooth out the layers. Also, ice cream melts in nano seconds here. I mixed in some caramel sauce for a ripple effect. I also found a use for some leftover praline powder as a garnish on top. This is a lovely desert for something special. However, the most appreciative in the house were in fact the under 5 set. At least my boys have good taste!
Now go check out the TWD blogroll for some other mouthwatering reading…