Italian protein berry ice cream(yi da li dan bai mei guo bing qi lin )

Italian protein berry ice cream

Introduction:

"I got up early today and said hello to everyone in the group at more than 5 o'clock. It's so rare. Before I got up early in the morning, there was no sun, so I took the film and arranged it until nearly 10 o'clock. The prescription we had been looking forward to for a long time came out. I hope it didn't disappoint you. The vanilla egg yolk ice cream made with egg yolk last time was very popular, but someone asked me how to deal with the remaining protein? Let's continue to make ice cream ~ four eggs are divided into yolk and protein, which can make delicious ice cream respectively. The two tastes have their own characteristics. And the protein ice cream is much more refreshing than the pure egg yolk ice cream. I like this ice cream more ~ I'm very sorry ~ ~ in the microblog, everyone has been strongly demanding that I can quickly make a prescription, but recently I'm really too busy, so I have to wait until today to write the prescription for you, don't mind

Production steps:

Step 1: separate the egg yolk protein and take out the protein part (the protein can not be stained with the yolk, water and oil). The yolk part can be used as vanilla yolk ice cream. Put the animal cream into the basin, beat it at low speed until it's sixty-seven and distribute it (slightly flowing state), put it in the refrigerator first (the temperature is high in summer, please order ice at the bottom)

Step 2: after the frozen berries in the ingredients are de iced, add the fine granulated sugar and Jundu orange wine, and press them into mud with a fork (you can also directly use your own berry jam + rum)

The third step: protein with egg whisk first bubble out, then add lemon juice, stir with high speed to pick up the egg beater tail flexural state (wet foaming).

Step 4: on the other side, add the water in the seasoning to the fine granulated sugar and boil it to 115 ℃.

Step 5: slowly pour the cooked syrup into the protein cream as a line, while stirring at high speed, beat the protein cream to 8 (the tail of the beater is upright).

Step 6: pour the berry puree into the Italian protein cream and mix well. Finally, add the animal cream in 3 to mix well. Put it in a stainless steel basin, seal it with plastic film and put it in the freezer for more than 8 hours.

Materials required:

Animal fresh cream: 150g (35% milk fat)

Frozen berries: 200g (blueberries, strawberries, etc.)

Fine granulated sugar: 10g

Jundu orange wine: 1 tbsp (can be replaced by rum)

Protein: 4 (room temperature)

Lemon juice: 1 / 2 tsp

Cold water: 70g

Note: in step 7, if the syrup is poured too fast, it will lead to the failure of uneven coagulation of protein cream. At the same time, the syrup must reach the temperature mentioned above, otherwise, it will also lead to failure due to insufficient viscosity of syrup. So be very careful in this step. Protein is added to the hot syrup to make a strong Italian protein cream. The high temperature syrup is used to achieve the effect of sterilization. On the other hand, the texture of Italian protein cream makes the ice cream taste delicate. So, those who don't make a living with heart protein can eat it safely!

Production difficulty: Advanced

Craft: Skills

Production time: half an hour

Taste: other

Chinese PinYin : Yi Da Li Dan Bai Mei Guo Bing Qi Lin