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Φτιάχνει: 1.5 Yield

For those with a super sweet tooth here is a twist on a classic milkshake. Smokey caramel sauce with a caramel ice-cream shake beautifully topped with a cherry and Mona Lisa Fans.

For those with a super sweet tooth here is a twist on a classic milkshake. Smokey caramel sauce with a caramel ice-cream shake beautifully topped with a cherry and Mona Lisa Fans.

Διάρκεια ζωής:: 1 Hour
Conservation:: Freeze until serving at room temperature

Περιέχει: 3 Συστατικά

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Demonstration video<span>Caramel Milkshake</span>

Demonstration videoCaramel Milkshake

9.4 oz

heavy cream
9.4 oz

Whole milk
1.8 oz

granulated sugar
0.6 oz

Glucose syrop
15.4 gr

salt
5.9 oz
4.7 oz

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg

Pour the cream and milk into a pot and whisk in half of the sugar, glucose syrup, and salt. Stir until sugar and salt have dissolved. Warm until steam comes through
Whisk together the yolks and the remaining sugar until uniform
Temper the dairy mixture. Combine the egg yolk mixture with the dairy mixture
Cook to nappe or 84°C
Pour over Gold Chocolate
Immersion blend until smooth
Strain into a bowl and cool in an ice bath
Transfer to paco jet canister and freeze overnight
Spin right before making a milkshake

Tools

Whisk
Strainer
Immersion blender
Bowl (s)
Spatula
Pot
Tall Container
Pacojet canister

6.3 oz

heavy cream
6.3 oz

granulated sugar
3.2 oz

Glucose syrop
0.7 oz

butter
0.2 oz

Smoked Maldon Salt

Warm heavy cream. Maintain a warm temperature.
Make a dry light caramel with the sugar.
Deglaze with heavy cream
Add butter and salt. Stir in and allow to cool on a sheet tray with plastic wrap on both sides
Place in the piping bag

Tools

Microwave
Piping Bag
Sheet Tray
Bowl (s)
Plastic wrap
Pot
Rubber Spatula
Induction burner

Q.S.

Caramel Sauce
1 piece(s)

Callebaut Gold Ice Cream
1.9 oz

milk
Q.S.

whipped cream
1 piece(s)

Maraschino cherries
2 piece(s)

CHD-DC-90191

Create a swirl throughout the glass using the caramel sauce in a piping bag.
Place half of the Pacojet contents of Callebaut Gold ice cream into a blender along with 75 g of caramel sauce
Blend with milk until desired consistency.
Pour the milkshake into a milkshake glass and top it with whipped cream
Place Dark fans on the whipped cream and top with a Maraschino cherry and caramel sauce