Dessert "Viva"

Category: Confectionery

Ingredients
egg	1 PC
yolks	5 pieces
cream 35% fat	500 ml
sugar	100 g
water	50 ml
vanilla pod or vanillin	1 pc (2 p)
butter	25 g
flour	1 tbsp
powdered sugar	2 tbsp
egg white	1 PC

Cooking method

I would like to share one more recipe for parfait (soft ice cream) - vanilla.
1. Beat 1 egg and 5 yolks until foamy.
2. Boil a syrup from 100 g of sugar with 50 ml of water (if natural vanilla is used, then cut the pod into 3-4 parts, remove the grains and boil for a couple of minutes in the specified amount of water and let it brew under the lid), then add sugar and boil the syrup to 118 degrees.
When using vanillin, add when beating the yolks.
3. Add the syrup with constant whisking into the yolks and place in a water bath. Without stopping whipping, warm up to 50-55 degrees. By the end of heating, the mass should lighten and become silky. Temper up to 25 degrees.
4. Whip the cream until thick and combine with the yolk mixture. Pour into a container and place in the freezer for 4-6 hours.
5. During this time, prepare baskets for serving: melt sl. butter, mix flour with powdered sugar. Beat the protein, add the flour mixture, do not
stopping whipping. Add slightly cooled sl. butter and beat again.
On baking paper, mark 4 circles with a diameter of 12-15 cm, spread the dough in a thin layer (with a spoon in a circular motion) and put in the oven for 3-5 minutes. Place hot tortillas on inverted glasses and form into baskets. This should be done quickly, as the dough becomes brittle when it cools.
6. Put the finished parfait into portioned baskets and serve.

Note

The baskets, of course, you don't have to do, but just spread the ice cream in the bowls and enjoy the most delicate taste and aroma. But here they are not only an effective way of serving - they are a crunchy delicacy in themselves, very successfully complementing the harmony of taste.
Try it and you will not regret the time spent on cooking!
Good appetite

GraNata

what yummy!
I have never seen 30 percent cream on sale in our city (((
if I add butter to milk, can it be considered heavy cream?

Twist

GraNata, Hello! Cream 30% fat is the lowest fat content at which the cream is whipped to the desired consistency. On sale there is cream and 30% and 33%, 35-36%, 38%. They can also be used in this recipe, just the ice cream will be more fatty and high in calories.
There is no point in mixing butter and milk. If the stores in your city do not have high-fat cream at all, you can try mixing market cream with milk. Just be sure to fresh and ask the seller for at least an approximate% fat. And then dilute proportionally with milk.

Pinagri

Quote: Twist

There is no point in mixing butter and milk.

Even as it has !!!
GraNata, take a look Gentle cream https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10023.0

Twist

Pinagri, thanks for the link to this cream recipe. I haven’t come across this method before, I’ll definitely try. Because I often make ice cream and pastries with butter cream, and the naturalness of store cream is still from the realm of fantasy

Pinagri

Quote: Twist