Creamsicle Bombe - The Perfect Puree of Napa Valley
Ingredients for Vanilla Mascarpone Mousse (Vanilla Custard and Mascarpone Cream): • 1 sheet gelatin • 1 Tbsp. vanilla extract • 250 ml cream • 50 grams egg yolk
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Cooking tools:
- Stand mixer
- Double boiler
- Popsicle mold
- Piping bag
- Kitchen scale
- Mold
- Whisk
- Saucepan
- Mixing bowl
- Stove
- Refrigerator
- Freezer
- Measuring cup
- Measuring spoon
- Spatula
- Glass
Ingredients
- 1 sheet gelatin
- 1 Tbsp. vanilla extract
- 250 ml cream
- 50 grams egg yolks
- 65 grams sugar
- 225 grams Vanilla Custard (see recipe above)
- 150 grams mascarpone
- 170 grams sugar
- 125 ml. The Perfect Purée Mandarin/Tangerine Concentrate, thawed
- 2 eggs
- 2 egg yolks
- 85 grams butter
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