Ingredients
Shortcrust pastry rings, 10.5 cm Ø
butter
sugar
eggs
water
wheat flour 400
Willisauer Ringli, finely ground
Shortcrust pastry base, dark, 10.5 cm Ø
butter, smooth
sugar
vanilla sugar
eggs
table salt
wheat flour 400
Ebony cocoa powder*
* Source: www.barry-callebaut.com/de-CH/confiseurs/carma
Willisauer Ringli ice cream
sugar
dextrose
skimmed milk powder
basic texture
egg yolk, pasteurized
whole milk
heavy cream UHT
Willisauer Ringli, finely ground
Additional ingredients
Willisauer Ringli, coarsely grated
Production
Preparing shortcrust dough
Two different shortcrust doughs are used for this product:
- one dough flavored with Willisauer Ringli
- one dough with dark cocoa powder (Ebony)
A small amount of water is added to the Ringli shortcrust dough to compensate for the dryness of the Ringli crumbs.
Shortcrust pastry rings
Cream the butter and sugar until smooth. Mix the eggs and water separately, then gradually add to the butter-sugar mixture. Mix briefly until homogeneous. Add the wheat flour and finely ground Willisauer Ringli, and quickly combine into a dough.
Flatten the dough, cover in plastic wrap and leave to rest in the refrigerator for at least 1 hour.
Shortcrust pastry base, dark
Cream the butter, sugar, vanilla sugar and salt until smooth. Gradually add the eggs and mix until homogeneous. Sift together the wheat flour and cocoa powder, then fold briefly into the dough. Wrap the dough in plastic foil and leave to rest at 2–5°C for at least 1 hour.
Making rings and bases
Roll both doughs to 2.2 mm thickness. Cut 10.5 cm Ø circles using a cutter. For the Ringli dough, cut an inner circle of 4.5 cm Ø to create a ring. Place the pieces on a Silpain silicone baking mat and bake at 180 °C for about 14 minutes.
Note: A perforated baking mat is ideal. It allows air to escape and creates a decorative texture on the pastry.
Willisauer Ringli ice cream
Mix the sugar, dextrose, skim milk powder and Basic Textur dry. Add the egg yolks and whole milk, and heat while stirring constantly to 82°C to pasteurize. Add the cream and homogenize the mixture using an immersion blender.
Leave the ice cream mixture to mature for 12 hours at about 5°C, then freeze.
Fold the finely ground Willisauer Ringli into the finished ice cream.
Shaping the ice cream
Portion 80 g of ice cream into each cavity of a Flexipan mold (round, 102 mm Ø, 20 mm high). Freeze completely.
Storage: Can be kept at -18°C for up to 2 months.
Finishing
Place a frozen ice cream core onto a dark shortcrust base. Cover with a Ringli shortcrust ring. Decorate the center with coarsely grated Willisauer Ringli.
Serving
Serve the ice cream sandwich ideally at –13°C to –15°C.
For retail sale, an ice cream dispenser is recommended to ensure optimal texture.
Evaluation