Tag: biscuit

Recipe White chocolate and raspberry biscuit – Italian Cuisine

Ingredients

600 g white chocolate ice cream
250 g brown sugar
200 g raspberries
180 g flour
140 g butter
4 g edible gelatin in sheets
3 g salt

Duration: 1 h 30 min

Level: Easy

Doses: 6 people

For the recipe of the white chocolate and raspberry biscuit, collect the flour, butter, 120 g of sugar and salt in a bowl; mix the ingredients until you get a homogeneous dough, arrange it between two sheets of baking paper and roll it out with a rolling pin to a thickness of 4-5 mm.
Cut out the dough with a ring (ø 7 cm) greased to create 12 biscuits; gently transfer them to a baking tray lined with parchment paper, let them cool in the fridge for 20-30 minutes (so they will keep their shape better during cooking), then bake them at 170 ° C for 15-16 minutes.
Soak the gelatin in a bowl of cold water for about ten
minutes.
Blend the raspberries with 130 g of sugar, obtaining a sauce; heat 3-4 tablespoons in a saucepan, melt the well-squeezed gelatin in it, then stir all the sauce together and let it cool. Mix the white chocolate ice cream with the raspberry sauce. Remove the biscuits from the oven, let them cool completely, then fill them two by two, like a sandwich, with the variegated ice cream. Serve them immediately.

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Sacher Biscuit Recipe with Ice Cream – Italian Cuisine

Ingredients

75 g butter
30 g icing sugar
110 g chocolate
140 g egg whites
50 g sugar
35 g almond flour
35 g 00 flour
2 g baking powder
stracciatella ice cream

Duration: 40 min

Level: Easy

Dose: 4-6 people

To prepare the Sacher biscuit with ice cream, whip 75 g of butter with 30 g of icing sugar; then add 110 g of melted chocolate, not hot, then 140 g of yolks, a few at a time, continuing to whip the mixture.
Whip apart from 140 g of egg whites with 50 g of sugar, until a firm and shiny mixture is obtained.
United egg yolks 35 g of almond flour, 35 g of 00 flour, 2 g of baking powder, then add the beaten egg whites, a few at a time.
distributed the dough obtained on a plate covered with parchment paper, 1 cm thick and baked at 160 ° C for about 15 minutes.
Remove from the oven and let it cool. Cut discs or squares into the dough and fill them with stracciatella ice cream.
Alternatively, fill the cups alternating ice cream and biscuit, cut to the right size.

Homemade biscuit ice cream like this! – Italian Cuisine

Biscuit ice creams are a summer classic that never goes out of style. Try to make them at home: it is simpler than expected!

Summer, it's time for delicious fresh food, to be enjoyed on the beach or in the garden. For example, we are sure that if we tell you biscuit ice cream you immediately feel a certain desire! So why not try it at home to enjoy it right away? The ice cream biscuit is a preparation all in all simple to do; of course, it takes time (even considering freezing in the freezer!), but it also gives a lot of satisfaction.

Below, find some recipe to make biscuit ice cream at home, while some useful in our gallery Advice… for some variation on the theme.

How to make biscuit ice cream

Ingredients

In this recipe, we give you the ingredients to make both the biscuit and the ice cream at home. For 12 cookies you need: 300 g 00 flour, 120 g icing sugar, 120 g butter, 1 egg, 1 yolk, 30 g millefiori honey, 6 g bitter cocoa powder.
For the cream ice-cream you need: 600 ml whole milk, 250 g fresh liquid cream, 250 g sugar and 1 vanilla bean.

Method

Let's start by doing i cookies: in a mixer mix the butter (cold, into chunks) with the flour. Then move the mixture into a bowl and sift the icing sugar and cocoa over it. Mix well. Now in another bowl beat the whole egg plus an yolk and honey. Get a thick mixture that you will pour into the other bowl of flour.

Mix everything together: the dough must be almost solid, similar to shortcrust pastry. Try to roughly flatten it in a pan, covering it with plastic wrap. Then let it rest in the fridge for half an hour.

After the time, roll out the dough well with a thickness of half a cm and with a mold, make circles all the same. Arrange them in a baking pan and bake at 180 ° C for about 20 minutes.

Now that we have the cookies, let's proceed with the ice cream. In a saucepan, heat the milk with the sugar, cream and open vanilla bean, but without exceeding the temperature of 85 ° C (use a kitchen thermometer!).

When you reach these degrees, move the saucepan to another container full of water and ice, to bring down the temperature instantly. When the mixture is cold, pour it into an ice cream maker, stirring it for half an hour and thickening it. It is now ready to be frozen in the freezer for at least another 2 hours, before using it to stuff cookies.

Now you can assemble the ice cream cookies: take a biscuit and to avoid going out of the edges with the ice cream, wrap a sheet of acetate around it. Then fill the cylinder obtained with ice cream (about 2 tablespoons). Before covering it with the other biscuit, let it thicken in the freezer for half an hour. Then cover it with the missing cookie, and here's your cookie ice cream! Repeat the operation for all the cookies available.

The recipe for biscuit ice cream … with the biscuit already made!

If you do not have time to prepare the cookie dough at home, you can work around and speed up the process by using dry biscuits. Do this: get a large aluminum tray and about thirty dry biscuits. Then, prepare a soup plate with milk. Take the pan, soak the biscuits (without soaking them) and cover the bottom, as you would for a tiramisu.

Now take the cream ice cream (previously prepared according to the recipe above) and pour it into the pan, leveling it with a spatula. Then cover it with as many dry biscuits, taking care to place them above the previous ones. Cover the pan with plastic wrap, then put in the freezer for about 4 hours.

After the time, remove the pan and with a sharp knife, cut the biscuits along the edges.