The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. In their words - "We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge".
Chocolate Valentino is a flourless chocolate cake inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. The recipe comes from "Sweet Treats" by Chef Wan.
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
Dharm's Ice Cream Recipe - Classic Vanilla Ice Cream
JZ's Fig & Honey Icecream
Ingredients:Heavy cream - 1 cups
Whole milk - 1/2 cup
Granulated sugar - 1/3 cup
Cool whip - 1/2 cup
Vanilla essence - 1/2 tbsp
Dried California figs - 5, chopped
Honey - 2 - 3 tbsp
Mix together the cream, milk, sugar, cool whip and vanilla essence. Freeze for an hour.
Whip the mixture together for a few minutes. Freeze again.
Repeat this a couple of times every hour.
Once the mixture is almost frozen and in a slush consistency, mix in the chopped figs.
Pour honey in swirls and gently mix once or twice.
Transfer to the freezer until it can be scooped.
- Reduce the amount of sugar added to the cream if you would like to reduce the sweetness.
- Reduce the vanilla essence by a bit if you wouldnt like to have a pronounced vanilla flavor.
Hope you all are having a great weekend!! Dont forget to check out other dreamy combinations whipped up by my fellow Daring Bakers here. Enjoy!!