Strawberry and Lemon ice cream cake
INGREDIENTS for 2 cakes | METHOD | |
Strawberry ice cream | 1000g | With the chocolate coating melted at 35-38 ° C brush the mold, forming a thin layer and to stabilize in the blast chiller at -40 ° C for a few minutes. In very cold mold to form the first layer of lemon ice cream, put on crumbled meringue and rippling with lemon curd. To stabilize in the freezer for a few minutes then complete with the second layer of strawberry ice cream. Smooth well and on the basis place the biscuit pistachio meringue disc. Place molds on a grid and move in the blast chiller at -40 ° C to stabilize the product. Only when completely frozen unmold and finish as desired with chocolate decorations, shiny glazes or spraying with velvet effect. |
Lemon ice-cream (With 30% white base) |
1000g | |
Lemon Curd | 200g | |
Crumbly Meringue | 100g | |
Meringue Biscuit Pistachio (2 discs) | 250g | |
Finishing | ||
couverture chocolate (for brushing the mold) |
Buy this decosil silicone mold
decosil® Srl
Via Risorgimento, 29
35010 Limena - Padova - Italia
Tel. +39 049 769999
Fax. +39 049 8848069
C.F. e P. Iva 04152410280
Reg. Imp. di: PD
Nr. Rea: PD 366437
Cap. Soc. €10.000 I.V.