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QimiQ
Benefits
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
One bowl preparation
Creamy indulgent taste with less fat
Quick and simple preparation
25
easy
Ingredients for 10 portions
For the almond milk ice cream
250
g
Almonds,
white
400
ml
Milk, 1.5 % fat
200
g
Sugar
200
ml
Water
For the lemon sponge
3
Egg yolk(s)
3
Egg white(s)
120
g
Powdered sugar
70
g
AP Flour
1
small pinch(es)
Baking powder
1
Lemon(s),
juice and finely grated zest
For the blueberry compote
500
g
Blueberries
50
ml
Water
50
g
Sugar
For the elderberry mousse
225
g
QimiQ Whip,
chilled
135
g
Sour cream 15 % fat
188
g
Elderflower syrup
To finish
150
g
Blueberries,
halved
To decorate
100
g
Sugar
Mint
Method
1.
For the almond ice cream, bring the almonds and milk to the boil, allow to cool and chill overnight. Bring the sugar and water to a boil to make a thin syrup. Strain the almond mixture through a fine sieve and squeeze the almonds to win as much milk as possible. Add 225 ml of the cold syrup to the almond milk and pour into an ice cream machine and make as usual.
2.
For the sponge, whisk the egg yolk and icing sugar until fluffy. Add the lemon zest and juice and continue to whisk. Add the flour and baking powder. Carefully fold in one third of the stiff egg white, and then the remaining two thirds. Spread the mixture over a greased and floured baking tray and bake at 310° F for 10 minutes. Allow to cool and cut out 30 small discs, approx 2 inch Ø.
3.
For the bluebeery compote, place all the ingredients in a pan and bring to a boil. Allow to cool.
4.
For the mousse, place the ingredients into a mixer bowl and mix at top speed until a fluffy mixture is achieved. Pour into a piping bag.
5.
Pipe some mousse into the base of 10 small jars. Top with a sponge disc, add a further layer of mousse and coat the inside rim of the jars with halved blueberries. Pipe mousse into the centre and top with a further sponge disc. Finish with a layer of mousse and chill.
6.
To decorate, caramalize the sugar. Drizzle into the desired shapes on baking paper and allow to cool.
7.
To serve, place the jar onto a plate with the lid open. Place a sponge base onto the lid and top with a scoop of almond ice cream. Pour the blueberry compote into a small dish and place next to the jar and decorate with the hard caramel shapes and mint leaves.
