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With vanilla cheese ice cream
For 18 servings
241 g Debic Crème Butter
118 g icing sugar
1 g salt
38 g egg white
136 g almond powder
253 g flour
13 g baking powder
1 vanilla pod
8 g PCB icerium
210 g sugar
1134 g milk
70 g milk powder 0% fat
44 g inverted sugar
120 g glucose atomise
414 g Debic Cream Cheese
134 g Debic Cream Cheese
89 g Debic Stand & Overrun (1)
1/2 vanilla pod
32 g gelatine mass
156 g Debic Stand & Overrun (2)
89 g Italian meringue
30 g egg white
70 g sugar
7,5 g dextrose
11 g water
Mix the softened Crème Butter, icing sugar and salt together in a mixing bowl with a paddle attachment.
Gradually add in egg white and mix briefly just till well combined.
Next, mix in the almond powder, flour, baking powder and vanilla bean.
Leave the dough in the chiller to rest.
Roll the dough to 4 mm thickness and cut into 5 cm diameter round pieces.
Mix ice cream stabilizer with small quantity of sugar together in a bowl.
Warm the milk and vanilla bean together in a pot to 25°C.
Whisk in milk powder, followed by all types of sugar (30°C) and stabilizer-sugar mixture (45°C).
Continue to cook the mixture until it reaches 85°C.
Add in the Cream Cheese and emulsify well.
Reserve in the chiller overnight for maturation.
Warm the Cream Cheese with the Stand & Overrun (1), vanilla bean and melted gelatine together in a saucepan to 45°C.
Emulsify well.
Fold in the Stand & Overrun (2) and Italian meringue.
Whip up the egg whites in a mixing bowl with a whisk attachment.
Meanwhile, cook the sugar, dextrose and water together in a saucepan to 118°C.
Pour the hot syrup over the soft-peaked meringue and continue whisking on medium speed.
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