Ripple Thoughts: Jane's Kahlua Ice Cream Shot

Wednesday, November 12, 2014

Jane's Kahlua Ice Cream Shot

Jane's Kahlua Ice Cream Shot, next week would be my turn to compete in TrueMix SuperChef Desserts Contest. Ever since the precious recipe Tub Tim Krob had been used in the second week contestant, I have been busy trying out many different recipes.

In this incident, I really thankful for it, so to make me search and try out more recipes instead of settle in one recipe.

Nothing much, I need to upload the recipe a week before, here it is.

THERMOMIX RECIPE

JANE'S KAHLUA ICE CREAM SHOT

INGREDIENTS

12 portion(s)

Jane's Kahlua Ice Cream Shot

60 g Almond Nuts, Toasted
250 g Milk Chocolate, Chopped
12 pieces Ice Cream Cones
120 g Kahlua Liqueur
250 g Vanilla Ice Cream, Softened
200 g Whipping Cream
1 1/2 tablespoon Castor Sugar
1/2 Cup Chocolate Sprinkles
12 pieces Cherries, Optional

RECIPE'S PREPARATION

Jane's Kahlua Ice Cream

1. Put almond nuts into TM, chopped

4 sec / speed 7
Set aside

20 sec / speed 3.5

Scope into a piping bag with star nozzle tip. Keep in fridge.
10 sec / speed 6

2. Melt milk chocolate.

5 min / 60⁰C / soft image

3. While melting the chocolate, use a very sharp knife to slice the large top from each cone, leaving just the smaller portion of the cone.

4. Spoon equal amounts into the center of the cone lilting the cone as you go to completely coat the bottoms and insides.

With the help of a skewer / toothpick or cake tester to speed up the procedure.

Turn the cones upside down and allow any extra chocolate to drizzle out. Dip the rim of each cone in the extra melted chocolate, then dip rims immediately in a pool of chopped almond or chocolate sprinkles.

Set aside, right side up, and allow the chocolate to cool and harden (place in refrigerator to speed up this process.)

5. In a clean locked image

insert Butterfly, pour a packet of whipping cream and sugar, whip