![]() Fill with baking beans and 'bake blind' for 10 minutes or until the pastry is just set. Cut 6 discs (16cm across) of baking paper, crumple them to soften, then flatten out and use to line the pastry cases. Repeat with the remaining portions of dough then place the tartlet cases on a baking sheet and chill for 15 minutes. Roll the rolling pin over the top of the tin to cut off the excess dough, then use your fingers to gently ease the pastry rim up and above the metal rim of the tartlet case – this will give a neater shape and help prevent shrinkage. Peel the dough away from the paper/cling film and gently press it into a tartlet tin to neatly line the base and sides. ![]() Then unwrap one portion of dough, place it between 2 sheets of baking paper or cling film, and roll out to a 15cm disc. Briefly shape each into a thick disc then wrap in cling film and chill for about 15-20 minutes until firm but hard. Weigh the dough and divide it into 6 equal portions. Add the egg yolks and water and run the machine until the mixture comes together to make a heavy, slightly sticky dough. Add the butter and blitz until the mixture looks like fine crumbs. Now make the pastry cases: put the flour, salt, cocoa and icing sugar into the bowl of a food processor and 'pulse' a few times until thoroughly combined. Return the scoops and remaining ice cream to the freezer. Then, using an ice-cream scoop or pair of spoons, take out 6 neat balls of ice cream and place them on a freezer-proof tray lined with cling film. Transfer the ice cream to the freezer until hard enough to scoop easily. Add the chocolate to the ice cream and continue churning until firm. Meanwhile, blitz the pieces of chocolate in a food processor until they resemble small pieces of gravel. Pour into the ice-cream machine and churn until starting to become firm and half frozen. When you’re happy with the flavour and colour, whisk until thick and floppy textured. Gradually add the peppermint extract to taste, then enough green food colouring to give a good 'minty' appearance (not too vivid). Start by making the ice cream so it has plenty of time for freezing: pour the double cream and condensed milk into a mixing bowl (chilled if possible) and, using an electric hand whisk or stand mixer, mix until combined. Large piping bag, fitted with large star nozzle 6 deep, loose-based tartlet tins (10cm wide)
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