Cosmic Cake

Instructions:

1. Whip egg and sugar until foamy.
2. Fold in cornsyrup, pastry flour and baking powder and food coloring.
3. Fill in to plastic cups only 3rd high so the cake has a place to expend.
4. Microwave for 40 to 60 seconds.
5. Take out of microwave and let cool before cutting the plastic cup from the cake.
6. Pull in to smaller pieces.

 

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Starry Mirror Glaze

• One 0.25 oz packet flavored powdered gelatin
• 1 cup white chocolate disk or chopped white chocolate ( at least 30 % cocoa butter)
• ½ cup of sweetened condensed milk
• 1 teaspoon liquid white food color gel
• 1 cup granulated sugar
• 1/3 cup light corn syrup
• Powdered black color

Instructions:

1. Bloom gelatin by pouring 3 tablespoons of cool water into a small bowl and sprinkle the gelatin evenly over the top.
2. Let the gelatin sit till it absorbs all the water. ( you can also bloom 0.25 oz gelatin leaves
3. Place the white chocolate .sweetened condensed milk and white food color into a medium heat-proof bowl
4. Combine the sugar , corn syrup and ¼ cup of water in a small saucepan. Stir gently to ensure that is moistened .Heat the mixture over high heat until boiling and allow to boil for a minute or two until syrup is clear. Remove the pot from the heat and stir in bloomed gelatin. Pour the syrup and gelatin mixture into a bowl of chocolate and milk and allow to sit for 30 seconds before stirring until smooth.
5. Use an immersion blender to emulsify the glaze ,making sure that the head of the blender stays below the surface of the glaze. This will ensure your glaze doesn’t become aerated. Pour the glaze through a fine sieve if there are any lumps or air bubbles.
6. Separate in to portions ,Color the glaze with powdered food colors in individual containers
7. Mirror glaze should be poured when temperature reaches 94 to 95 degrees F

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Space Rocks

• 12 oz White chocolate chips
• 8 oz Coco puffs
• Food color of your choice
• Edible cosmic dust

Instructions:

1. Over a water bath melt white chocolate.
2. Take of heat and mix in the color of your choice.
3. Fold in the coco puffs and form little bits of mountains.
4. Just make them look random.
5. Then sprinkle the dust on top.
6. Let chill before use.

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Semi Freddo Ice cream

• 1 cup cold heavy cream
• 1 teaspoon pure vanilla extract
• 3/4 cup granulated sugar
• 1/4 cup water
• 4 large eggs

Instructions:

1. Line a 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving an overhang of several inches on all the ends. Chill the pan in the freezer. At least 20 minutes before you are ready to whip the cream, place the large bowl and the beaters of an electric mixer in the refrigerator.
2. Pour the chilled heavy whipping cream and vanilla extract into the chilled bowl and whip the cream at high speed until soft peaks form, about 4 minutes.
3. Return the bowl to the refrigerator while proceeding with the next steps.
4. In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar is completely dissolved, 3 to 4 minutes.
5. In another large mixing bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch, 8 to 10 minutes.
6. Gently fold the chilled whipped cream into the cooled egg-syrup mixture.
7. Remove the prepared loaf pan from the freezer. Spoon the mixture into the pan. Cover securely with the overhanging plastic wrap and return to the freezer. Freeze until set, at least 8 hours, preferably overnight.
8. Unwrap the top of the loaf pan. Invert onto a serving plate, lift off the pan and remove the plastic wrap.
9. Slice with hot knife or break apart with the help of the knife to make the pieces interesting looking for the cosmic cake.

 

Tip: You can easily vary the flavor base of the semifreddo by creating different flavored syrups, such as ginger, cinnamon, rose, lavender, or mint.
You can also add croquant, toasted nuts, cookies or chocolate chips to the mix before freezing.