For the next part of the challenge, I am already more than a week late because of work, where it is just one of those week when everything that could go wrong, actually went wrong. I wrote to the people at Royal Selangor that I have to drop out of the challenge but I will still complete the 30 posts. And, for the people who don’t know it yet, I agreed to take part of a 30 day challenge by Royal Selangor, a pewter making company, to create recipes using these cone-shaped mould designed by Nick Munro in this October for Breast Cancer Awareness cause. That is why you have been seeing a lot of booby shaped food in this blog, and nine others.
For my 20th birthday, I was working at a restaurant in the city and the chef, who is a dear friend of mine, made a huge birthday cake in form of baked alaska. He lit it up on fire at this birthday party they held for me. It was pretty impressive, as many people had never seen or eaten baked alaska before. It was a cake with style.
Again, not my most original idea, but I had huge craving for some chocolate ice cream. So after I churned out a batch of the ice cream, I froze some on the mould and decided to make one.
I had never made it before, but with so many disasters going on, there’s nothing that could go more wrong, I suppose. Let’s burn some ice cream.
I lined the mould with food grade plastic and filled it up with freshly churned chocolate ice cream. I froze the cone overnight.
On the morning of making the cake, I forgot to buy sponge cake. So I used a piece of wholemeal bread, cut it into circle for the base of the cake.
I took out the cone from the freezer and pulled the plastic out of the pewter cone. Next step is to flip the ice cream so it would sit nicely on top of the cake (or bread). It is very easy to peel the plastic off the ice cream. I froze the ice cream back into the freezer.
Whip the egg whites with hand mixer until frothy and slowly add confectioner’s sugar in a stream. Beat in high speed once the sugar is all in. Add vanilla extract.
Whip until the egg whites hold firm peaks, about 3-4 minutes.
Get the ice cream out off the freezer and start coating the cone with egg whites. I used a spatula and tried to replicate a rustic style, which you could see, not that well executed.
I put it in a pre-heated oven immediately and baked for 3 minutes.
It might be a whole lot easier if I have a hand torch. But it worked quite okay. Not bad for first try. Nothing is on fire.
Makes 4 servings
Adapted from Amanda Hesser's The Essential New York Times Cookbook
- 500 g chocolate ice cream, or ice cream of any flavor
- Sponge cake
- 4 egg whites
- 1 tsp vanilla extract
- 60 g confectioner's sugar
Line a mould of your choosing (round, coned, square) with food grade plastic.
Fill up the mould with ice cream. Freeze for a couple of hours until it completely firms up.
Heat oven to 300 degree celsius.
Trim sponge cake to the same size as the mould you choose.
Lay the cake in a heatproof plate, place it on top of a baking pan.
Whip egg whites in a mixing bowl until frothy.
Add sugar and vanilla extract into the bowl and whisk until soft peak and firm.
Pull the ice cream lined plastic out of the mould and unmould it onto the sponge base.
Lift out the plastic and quickly cover the ice cream with beaten egg whites.
Bake in the oven for 2-3 minutes, until egg whites begin to brown.