‘Valentine’ Wedding Cake with raspberry, champagne parfait, and white chocolate ice cream from the book, -12ºC Gelato

Bas van Haaren and Nils Hendrikse (one of the chefs featured in so cool.. magazine 1) are ice cream fans and they complement each other perfectly, as one stands out in terms of creativity and the other due to his technical knowledge. Both have joined forces to launch -12ºC Gelato, a book that gives keys to creating mixtures based on pure ingredients or to correctly apply raw materials in frozen desserts, among other things.

Available from Books For Chefs in English, it contains numerous educational descriptions that will allow both professional ice cream makers and restaurant chefs to achieve a perfect base. Also, in line with the latest trends, it includes recipes that are allergen-free, vegan, and with reduced sugars. In short, a book that teaches you how to create your own ice cream recipes from scratch.

Below we share the recipe for the Valentine Wedding Cake, included in -12ºC Gelato.

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‘Valentine’ Wedding Cake

Neutral jelly

49+148 g water
49+148 g granulated sugar
99 g glucose syrup
2 g citric acid
7 g pectin

Mix 49 grams of granulated sugar with the pectin and add 49 grams of water. Let rest for 20 minutes. Mix the remainder of the sugar and water in a pan and add the glucose syrup. Heat to 40°C, add the pectin mixture and bring to a boil. Lastly, mix in the citric acid. Weigh off 336 grams to use for the white mirror glaze.

White mirror glaze

50 g milk
50 g whipped cream
168 g glucose syrup
336 g white chocolate
10 g gelatine powder (dissolved in 50 g water)
336 g neutral jelly
titanium oxide

Bring the milk, cream and glucose to a boil. Add the dissolved gelatine and the neutral jelly and dissolve the chocolate into the mix. Keep adding titanium oxide until reaching a nice white color and smoothen the mixture well using a hand blender. Let rest for 4 hours.

White chocolate gelato

669 g whole milk
220 g Callebaut W2 chocolate
50 g granulated sugar
20 g dextrose
35 g maltodextrin
5 g stabilizer for hot use
1 g salt

Mix the milk with the granulated sugar, dextrose, maltodextrin, stabilizer and salt in a pan. Heat to 85°C, remove from the heat source and let cool down to 50°C. Add the white chocolate and blend until smooth using a hand blender. Cool back down to 4°C and let rest in the refrigerator for 4 hours. Churn into gelato in the batch freezer.

Sponge

73 g fresh egg white
73 g fresh egg yolk
73 g granulated sugar
6 g citric acid
73 g wheat flour
1 g salt

Beat the egg white, the sugar and the lemon zest into firm peaks. Fold in the egg yolk and conclude by gently mixing in the flour and salt. Thinly spread out on a baking mat and bake to a golden brown in the oven at 220°C. Cut out 2 slices with a 10 cm diameter. Cut a strip of 4×36 cm out of the remainder.

Sablé Breton

142 g butter (at room temperature)
113 g white caster sugar
66 g lemon zest
1 g salt
17 g whole egg
7 g baking powder
217 g all-purpose flour

Lightly beat the soft butter with the (lump-free) caster sugar, the salt, and the lemon zest. Mix in the egg and subsequently add the sieved flour and the baking powder. Mix well using a dough hook. Thinly roll out and cut out a slice with a diameter of 18 cm. Bake to a golden brown in the oven at 220°C.

Pâte de fruits

161 g red fruit puree
15 g granulated sugar
3 g pectin
132 g granulated sugar
37 g glucose syrup
3 g citric acid

Heat the puree in the thermal mixer to 45°C and add the glucose syrup. Mix the pectin with 8 grams of granulated sugar and add this mixture to the puree. Boil to 100°C and add the remaining sugar in parts. Boil to 105°C and mix in the citric acid.

Raspberry sorbet

400 g raspberries
340 g sugar syrup 70%
242 g water
15 g balsamic
3 g stabilizer for cold use

Combine all the ingredients for the sorbet in a pitcher and mix them for 1 minute using a hand blender. Churn into a nice sorbet in the batch freezer.

Champagne parfait

76 g egg yolk
94 g granulated sugar
3 g gelatine powder
17 g water
113 g Italian meringue
340 g heavy cream
57 g Marc de Champagne

Dissolve the gelatine in the water. While stirring, heat the egg yolk with the granulated sugar au bain-marie to a temperature of 80°C. Subsequently beat to the max. Mix the meringue with the Marc de Champagne and fold this through the egg mass. Gently mix in the whipped cream.

Assembly

240 g white marzipan
chocolate garnish

Line the inside of a ring of 12 cm in diameter with the long strip of sponge and place a round slice of sponge on the bottom. Pour the pâte de fruits in the ring and cover it with a round slice of sponge. Firmly freeze. Fill the rest of the ring with the raspberry sorbet and freeze once more. Fill a ring with a diameter of 16 cm with the white chocolate gelato and press in the raspberry sorbet interior. Freeze again. Place a ring of 22 cm in diameter and a ring of 18 cm in diameter on the slice of the sablé Breton. Pour the champagne parfait between the two rings, firmly freeze and remove the rings. Thinly roll out the white marzipan and cut out 20 slices of 7×5 cm. Fold these around the parfait. Freeze and spray white. Loosen and remove the frozen cake from the ring, apply a white mirror glaze and place it in the middle of the champagne parfait.