Flourless Black Forest Roullade Ice Cream Bombe
Ingredients
Flourless Sponge:
| 200g | Egg white |
| 125g | Sugar |
| 120g | Egg yolk |
| 50g | Beryl's Cocoa Powder |
Filling:
| 150g | Beryl's White Chocolate |
| 50ml | Master Gourmet Gold Cream |
| 250g | Monna Lisa Whipping Cream |
No-Churn Ice Cream:
| 226g | Swiss Valley Cream Cheese |
| 1 can | Bravo Condensed Milk |
| 1 Tbsp | Vanilla |
| 1 pinch | Salt |
| 150g | DLA La Fruta Dark Cherry Filling |
| 100g | Master Martini Caravella Flakes |
| 500ml | Monna Lisa Whipping Cream |
| 7 pcs | Fresh Black Cherry |
| 100g | Master Martini Shine Chocolate (shavings) |
Procedure
Flourless Sponge:
- Whip egg white and sugar until soft peak.
- Whisk egg yolk and temper with meringue before adding in.
- Fold in cocoa powder.
- Bake at 160˚C for 20 minutes.
- Cover with cling wrap immediately after transferring to another tray to lock in moisture.
Filling:
- Mix melted white chocolate and warm cream until homogenous.
- Fold in white chocolate mixture into whipped cream.
No-Churn Ice Cream:
- In a mixer, whip cream cheese, condensed milk, salt and vanilla with paddle attachment until soft and smooth.
- In another mixer, whip cream until soft and smooth.
- Fold in half of whipped cream into cream cheese mixture until it lightens.
- Fold in remaining whipped cream and divide into two.
- Whip in cherry filling in one half and mix in caravella flakes and into the other half.
- Freeze overnight.
You may watch the live demo here! 👇