These cute hearts are sure to be a winner this Valentine's day. The slight sourness of the pomegranate works wonderfully with the sweetness of the ice cream and white chocolate.
Prep time (base mix including aging): 4 hours | Batch freezer time: (Times vary depending on machine): 7-9 mins | Blast freezer: 30 mins
Base mix 1 litre recipe
Ingredients1030g whole milk |
MethodAdd the milk to the pasteuriser and set cycle program for 85°c. Heat to 40°c and add the dry powders. Then add the cream at 45°c. Allow pasteurisation cycle to continue to heat and mix the base to 85°c. Cool to 4°c. Age for 2 hours prior to using. Life of mix will be 48hrs from pasteurisation. |
Filling
Ingredients |
MethodAdd 80g per litre of mix. Mix thoroughly until mixed and smooth, the mixture will be dark pink in colour. Pour into batch freezer and freeze on the usual cycle. |
Filling the mould
MethodExtract the mix from the batch freezer and put into a piping bag. Fill the mould with the mixture and put into blast freezer for 1 ½ hours until frozen solid. Remove from the moulds and place back into the blast freezer. |
Chocolate coating
Ingredients400g Belcolade white chocolate |
MethodMelt the chocolate to 29-30°c making sure to keep in temper (watch our video for more information on how to temper chocolate). Heat the cocoa butter to 30-31°c. Add the colouring powder and mix until smooth. Add cocoa butter to the chocolate and blend until a uniform colour is achieved. |
Assembly
Push a cocktail stick firmly into one end of the heart and dip into the chocolate .
Allow surplus chocolate to run off and place on tray to harden (this will happen in few minutes).
Dress with a few pomegranate seeds and display at -12°c.
