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The Ice Cream Cake

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The Ice Cream Cake KESSKO The Ice Cream Cake The perfect combination of parfait and ice cream for a creative variety of products • Ice cream gateau • Ice cream rolls • Ice cream sandwiches Celestiale_Eiskonditorei_GB_4sA4__0318.indd 1 19.03.18 14:18 Ice Cream Cakes Black Forest ice cream gateau Nostalgia ice cream cheesecake Basic recipe for kirsch parfait Basic recipe for cheesecake ice cream Item no. Item name Quantity Item no. Item name Quantity - Cream, chilled, 30% fat 1,000 g - White base 3,500 g 21044 KESSKO Cremosa Completa 400 g KESSKO Icecream-powder 21031 160 g KESSKO Confectionery paste Cheesecake 19375 50 g Kirsch (cherry brandy) 08178 KESSKO Dextrose 60 g KESSKO Griottines, roughly Total weight: 3,720 g 08816 150 g chopped Total weight: 1,600 g Red and brown spray-on decoration Item no. Item name Quantity Basic recipe for Classico chocolate dairy ice cream 01134 KESSKO Rheinperle Chips 50 g 01140 KESSKO Mont Blanc Chips 450 g Item no. Item name Quantity 01115 KESSKO Pressed Cocoa Butter 450 g - White base 4,250 g Red chocolate powdered - Ad lib 16003 KESSKO Chocolate Creme 220 g food colouring KESSKO Cocoa Powder, 10025 165 g Total weight: 1,000 g alkalized Total weight: 4,635 g • Make our cheesecake ice cream as you normally would. • Beat the cream and KESSKO Cremosa Completa • Dissolve the ingredients for the red and brown with a narrow whisk for approx. 5 min. spray-on decoration together (in the microwave • After that, stir in the KESSKO Griottines. or a water bath). • Make our Classico chocolate dairy ice cream as you normally would. Structure • KESSKO Dark Sponge Base (round) soaked in KESSKO Strawberry Topping • Cheesecake ice cream rippled with fruity marbling Celestiale_Eiskonditorei_GB_4sA4__0318.indd 2 19.03.18 14:18 Ice Cream Cakes and Ice Cream Sandwich Ice cream cheesecake Ice cream sandwich (industrial tray for 20 pcs.) Basic recipe for cheesecake ice cream Basic recipe for vanilla-flavoured parfait Item no. Item name Quantity Item no. Item name Quantity - White base 3,500 g Cream, chilled and at least - 1,000 g KESSKO Icecream-powder 30% fat 21031 160 g Cheesecake 21044 KESSKO Cremosa Completa 400 g 08178 KESSKO Dextrose 60 g 26024 KESSKO Vanilla Grande 30 g Total weight: 3,720 g Total weight: 1,430 g Structure Basic recipe for hazelnut ice cream • KESSKO Dark Sponge Base (round) soaked in Item no. Item name Quantity KESSKO Strawberry Topping - White base 4,250 g 20815 KESSKO Napoli Hazelnut Mass 400 g Decoration recommendation Total weight: 4,650 g • Spray sweetened whipped cream around the edge and in the centre. • Beat all the ingredients for the parfait with a narrow whisk for approx. 5 min. • Place Florentine pieces around the edge. • Make our hazelnut ice cream as you normally • Place fresh berries on the top of the cake in the would. centre. 4-layered structure • KESSKO Dark Sponge Base soaked in KESSKO Hazelnut Topping • Spread the vanilla-flavoured parfait on top of the sponge and marble KESSKO Cookie into this. • Place the KESSKO Sponge Base light soaked in KESSKO Hazelnut Topping on top of the parfait. • Finish the cake with a layer of hazelnut ice cream and marble KESSKO Cookie Variegato into this. Celestiale_Eiskonditorei_GB_4sA4__0318.indd 3 19.03.18 14:18 Ice Cream Logs Gianduja ice cream log Gianduja ice cream log Basic recipe for gianduja parfait Basic recipe for gianduja parfait Item no. Item name Quantity Item no. Item name Quantity Cream, chilled and at least Cream, chilled and at least - 1,000 g - 1,000 g 30% fat 30% fat 21044 KESSKO Cremosa Completa 400 g 21044 KESSKO Cremosa Completa 400 g 15813 KESSKO Gianduja Paste 100 g KESSKO Blue Angel Ice Cream 19359 50 g KESSKO Crema Gianduja Paste 10839 100 g Croccante - Smarties 120 g Total weight: 1,600 g Total weight: 1,570 g Basic recipe for vanilla-flavoured ice cream Basic recipe for vanilla-flavoured ice cream Item no. Item name Quantity Item no. Item name Quantity - White base 4,250 g - Water 1,500 g 26024 KESSKO Vanilla Grande 130 g - Frozen strawberries 1,500 g - Cream 300 g - Sugar 800 g Total weight: 4,680 g - Dried glucose 90 g - Inulin 60 g • Beat the cream and KESSKO Cremosa Completa 21041 KESSKO Ice cream powder Frutta 140 g with a narrow whisk for approx. 5 min. 19299 KESSKO Fruitpaste Strawberry 20 g • After that, fold in the KESSKO Crema Gianduja 19251 KESSKO Konsalin Ad lib Brittle. 08501 KESSKO Kurbette M 2000 150 g • Make our vanilla-flavoured ice cream as you normally would. Total weight: 4,260 g • Beat the cream and KESSKO Cremosa Completa with a narrow whisk for approx. 5 min. • After this, stir in the smarties. • Make our strawberry ice cream as you normally would. Structure • Place the KESSKO Sponge Base light soaked in KESSKO Strawberry Topping on top of the parfait. • Strawberry ice cream • Angel blue parfait KESSLER & COMP. GMBH & CO. KG · BONN · TEL. +49 (0)228 40000-0 · FAX-77 03/18/BD www.kessko.de · [email protected] Celestiale_Eiskonditorei_GB_4sA4__0318.indd 4 19.03.18 14:18.
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