CookEat Recipe
Iced Pudding Fontainebleau
A dome of coffee ice cream with candied chestnuts, pineapple and rum, surrounded by fresh strawberries.
Method
Steps
Step 1
Mix six egg yolks with 227 g icing sugar for five minutes.
Step 2
Bring 475 mL cream, 475 mL milk and one vanilla bean to a boil in a separate saucepan.
Step 3
Gradually stir the hot dairy into the yolks.
Step 4
Cook gently, stirring, for about five minutes without boiling, until the custard reaches 74°C.
Step 5
Cool promptly to 4°C or colder, remove the vanilla bean and pass through a fine conical strainer.
Step 6
Add one gill freshly brewed, strained strong coffee to the cooled custard and strain again.
Step 7
Churn for about thirty minutes until firm, keeping ice and rock salt outside the sealed food vessel.
Step 8
Measure 950 mL of the finished coffee ice cream for the pudding. Keep surplus coffee ice cream frozen separately.
Step 9
Press 113 g candied chestnuts through a sieve into the ice cream.
Step 10
Add three candied pineapple slices cut into quarter-inch pieces, six additional candied chestnuts cut into quarters and two tablespoons Jamaica rum. Mix thoroughly.
Step 11
Line a quart dome mould with food-safe white paper and fill without overfilling. Keep any surplus mixture frozen separately.
Step 12
Cover tightly and freeze for about one hour, using an external ice and rock-salt bath if required.
Step 13
Wipe the mould and unmould onto a cold dish with a folded napkin. Remove the paper.
Step 14
Arrange twelve whole fresh strawberries around the pudding and serve.
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