Sunday, February 21, 2010

Ice Cream over Lotus Tuile Cookies Drizzled with Very Berry Sauce and Banana on Angel Roll Cake Lake

 
My plated dessert project #2 at home turned out lovely and fun.  Over the weekend, I had two special guests at home to entertain.  To end the evening with pleasant finale, I presented them with this long winded plated dessert name:  "Ice Cream over Lotus Tuile Cookies Drizzled with Very Berry Sauce and Banana on Angel Roll Cake Lake".  Well, it seems to be the appropriate description of the plated dessert and my two special guests didn't mind.  After all, each got their favorite sprinkles on top of it.  To make Tuile Lotus Cookies, I took Bo Friberg's advice and purchased plastic binder index pages.  I traced the Tulip patterns in Bo Friberg's, 2003, "The Advanced Professional Pastry Chef", page 717.  After making the pattern, I scrape the excess off, wash, and ready for next use.  And, page 695 for "Vanilla Tuile Decorating Paste".  One of his dessert photo illustration #58 - Red Currant Sorbet in Magnolia Cookie Shells (between page 274 and 275) is my inspiration.

Ingredients
Yield:  for two guests
2 Thin Slices of Angel Roll Cake with Creme Chantilly and Orange Zest
1 C Frozen Nature's Three Berries (Kirkland brand - Costco)
1/3 C Sugar
Creme Chantilly
1/2 a Banana - sliced diagonally - total of 8 slices
Tuile Cookies in Tulip flower shape
Neopolitan Ice Cream - total of 10 ice cream balls - size of grape/each
Melon Scoop
Sprinkles

Method
Berry Sauce
Cook berries with sugar in saucepan until berries are soft and sugar melted.
Cool.  Press berries through sieve.  Save the rest of berry sauce for later use, except 2-3 Tbsp.

Tuile Lotus Cookies
Prepare Tuile batter from Bo Friberg's, 4th edition, "Advanced Professional Pastry Chef", page 695, "Vanilla Tuile Decorating Paste".

Slices of Angel Roll Cake with Creme Chantilly and Orange Zest (Ref: http://rockdavinci.blogspot.com/2010/02/angel-cake-roll-with-creme-chantilly.html that is from http://schneiderchen.de/465Angel-Cake-Roll.html
Cut two thin slices.
Assembling:
When ready, with everything within reach, place a slice of Angel Roll Cake in ice cream serving dish.  Drizzle with Very Berry Sauce.  Place 4 slices of banana.  Pipe Creme Chantilly all around the rim.  Place the molded Lotus Tuile Cookies on top (floating); scoop ice cream with melon scooper into a separate bowl.  5 ice cream balls per servings.   Ice Cream ball is about the size of a grape.  Collect all ice cream balls at finger tips and give a gentle squeeze.
Place on top of Lotus Tuile Cookies.
Drizzle with Very Berry Sauce.
Decorate with whip cream or in this case with Sprinkles of guests' choice.
(double click on photos to view larger image.)
Enjoy!

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