Tuesday, 26 February 2013

Recipe -- Hot Mascarpone Ice Cream Affogatos

Hot Ice Cream
- 200 g (7.1 oz) mascarpone cheese, softened- 50 g (1.8 oz) unsalted butter, softened
- 100 g (3.5 oz) granulated sugar
- pinch of salt
- 1/2 vanilla bean, seeds scraped
- 1/2 cup water
- 20 g (0.71 oz) methyl cellulose SGA7C (3.2%)
- 2 shots of espresso per. serving, either hot or iced depending on desired effect

1- Using an immersion blender, mix the mascarpone, butter, sugar and salt until just blended. Do not over-aerate or the mixture with break.
2- Place the vanilla bean seeds and pod and bring to a simmer. Remove the pod once the water begins to simmer.3- Whisk the methyl cellulose into the water until incorporated.
4- Slowly add the methyl cellulose water to the mascarpone mixture and blend until just combined.
5- Refrigerate in a sealed container overnight.
6- Heat a pot with water until it simmers and then turn off the heat.
7- Using a hemispheric ice cream spoon, scoop the ice cream mixture, wipe the edges and bottom of the spoon with a paper towel and place it in the hot water.
8- Wait for about a minute until the outer part of the ice cream scoop is solid. Dislodge it from the scoop.
9- Let the ice cream scoop poaching in the water for another 2 minutes and serve.

Assemble and Serve                                                                                                                 
1- Place two or three small scoops of hot ice cream into a glass
2- Pour hot or iced espresso over top. Note that hot espresso will keep the ice cream set, and the iced espresso will encourage the hot ice cream to melt into the espresso most like a true affogato.

(This recipe is based on a hot ice cream affogato recipe from Linda Nicholson.)

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