由Chef Mayada Badr (Saudi Arabia) 设计

蛋白饼
糖250克
蛋白120克
清水70毫升

酥糖冰淇淋
全脂牛奶1升
奶油300毫升
蛋黄100克
糖200克
哈尔瓦酥糖胶250克
盐5克

阿拉比卡咖啡球
牛奶100克
白巧克力100克
豆蔻丁香5克
烤香的咖啡豆50克

杏仁酥饼
杏仁粉120克
牛油120克
糖120克
鸡蛋2个
面粉40克
香草荚1克

柑橘奶油
奶油200克
橙花水10克

做法
1.准备蛋白饼:把糖和清水煮至滚(112-115°C)。用搅拌机搅打蛋白,一面慢慢倒入糖水,继续搅打10分钟后取一半放进挤花袋,配上圆形挤花嘴,挤出雨滴形,放在架子上晾干24小时。把另一半混合物保留待用。
2.准备酥糖冰淇淋:把奶油和牛奶放进汤锅煮滚,同时在另一个碗中混合糖和蛋黄。牛奶煮滚后倒入一半蛋黄混合物,搅打均匀至完全融合,然后倒回锅中,和剩余牛奶一起煮至80°C,关火过筛,拌入哈尔瓦酥糖胶和盐,放进冰箱冷藏过夜后,放进冰淇淋机制冷成冰淇淋。
3.准备阿拉比卡咖啡球:把咖啡豆烤香后碾碎,和磨碎的豆蔻丁香一起用芝士棉布包好,浸入正在加热的牛奶中。牛奶煮滚后,加盖焖煮5分钟,然后放进冰箱冷藏4小时后取出,把牛奶过滤,放进汤锅,和白巧克力一起煮至完全溶化,关火后晾凉,然后用挤花袋挤进冷藏过的白巧克力空心球,放进冰箱待用。
4.准备杏仁酥饼:把所有材料用搅拌机搅打均匀,平铺在烤盘中,放进冰箱冷藏1/2小时,切成适当形状,然后放进烤箱以180°C烤成金黄色。
5.准备柑橘奶油:把奶油用搅拌机打发,倒入橙花水,继续搅打至干性发泡。
6.把冰淇淋填进锥形模具,把巧克力球放在中间,上面盖一片杏仁酥饼,放进冰箱冷冻4小时。把柑橘奶油和保留的蛋白霜混拌均匀,放进附有花形挤花嘴的挤花袋中,然后把冷冻的半成品甜点拿出,杏仁饼朝下放平,挤上花形,放上蛋白饼,缀以可食用金箔,放进冰箱冷冻,享用前拿出即可。

Al Huda

by Chef Mayada Badr (Saudi Arabia)

Italian Meringue
250g sugar
120g egg white
70ml water

Halawa Ice Cream
1litre full fat milk
300ml liquid cream
100g egg yolks
200g sugar
250g halawa paste
5g salt

Almond Biscuit
120g almond powder
120g butter
120g sugar
2 eggs
40g flour
1g vanilla pod

Arabic Coffee Ball
100g liquid cream
100g white chocolate
5g cardamom cloves
50g coffee beans roasted

Orange Cream
200g liquid cream
10g orange blossom essence

Method
1.Prepare Italian Meringue: Heat up sugar and water till soft ball stage (112-115°C). Whisk egg whites in an electric mixer and slowly pour sugar water into egg white with a steady stream. Whisk for another 10mins, remove and place half amount in a piping bag with a 8 tip, pipe rain drop shape and leave on a shelf to dry out for 24 hours. Reserve the remaining mixture for later use.
2.Prepare Halawa ice cream: Mix cream with milk in a pot and bring to a boil. In a separate bowl, mix sugar and egg yolks. Once milk mixture boils, pour half on egg mixture and whisk till completely combined. Pour it back into pot and cook with remaining milk till it reaches 80°C. Remove from heat and strain. Add in halwa and salt to mix well, let it rest in fridge overnight before placing it in an ice cream machine to make into ice cream.
3.Prepare Arabic coffee ball: Roast coffee beans and grind them. place in a cheese-cloth with crushed cardamon cloves, soak in milk heating in a pot. Once milk boils, allow it to simmer for 5mins, place in fridge for around 4hrs to infuse. Strain infused milk and place it in a pot with white chocolate till it completely dissolve. Remove from pot and let it cool before piping it into some chilled hollow white chocolate truffle balls. Conserve in fridge.
4.Prepare Almond Biscuit: Mix all ingredients in a food processor then roll on a baking tray. Allow to cool in fridge for 1/2hr before cutting into desired shapes. Bake a 180°C till golden.
5.Prepare Orange Cream: Whisk liquid cream in an electric mixer. Slowly add in orange blossom essence and continue whisking until hard peak.
5.Place ice cream in cone mold with chocolate truffle in its center. Cover with biscuit and return to freezer for around 4hrs. Fold orange cream and remaining meringue mixture together and place in piping bag with a small St-Honore piping tip. Assemble dessert and top with gold leaf. Keep in Freezer before serving.

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