Choco-Pomegranate Ice Cream Cupcakes
18-006
Group Base
Ingredient
KG
%
Fino Chocolate Cake Mix
0.180
100.00
All Purpose Flour
0.020
11.11
Sugar
0.035
19.44
Eggs
0.025
13.89
Water
0.040
22.22
Oil
0.038
20.83
FINO DARK CHOCOLATE CHIPS
0.050
27.78
Walnuts
0.040
22.22
Total Weight: 0.428
Group Ice Cream
Ingredient
KG
%
All Purpose Cream
0.618
-
Sugar
0.233
-
CREMESS SUPERIOR
0.310
-
Water
0.310
-
BAKELS LES FRUITS 50% POMEGRANATE
0.218
-
Total Weight: 1.689
Group Toppings
Ingredient
KG
%
CREMESS SUPERIOR
0.200
-
Fresh Milk
0.200
-
Total Weight: 0.400
How to do it:
Brownie Base:
1. Prepare brownie base. Blend water, oil and eggs in a mixing bowl. Add Fino Chocolate Cake Mix, sugar, all purpose flour and mix for 1 minute at medium speed.
2. Add Fino Chocolate Chips and mix using a paddle on low speed for 30 seconds.
3. Deposit 10g in cupcake liner and sprinkle chopped walnuts.
4. Bake at 150°C for 5-10 minutes.
Pomegranate Ice Cream:
1. Prepare Pomegranate ice cream. Combine Cremess Superior and cold water then whip for 3 minutes at high speed. Fold-in Les Fruit Pomegranate. Set aside.
2. Warm ¼ of the cream and sugar.
3. Add in remaining cream and sugar. Mix until cooled at 35°C.
4. Fold in previously whipped Cremess Superior.
Icing:
1. Prepare icing. Mix Cremess Superior and cold water for 3 minutes at high speed.
Assembly:
1. Pipe 40g Pomegranate Ice Cream on the baked brownie base.
2. Freeze until set.
3. Pipe topping and decorate as desired.
Yield: 40 pieces ice cream cupcakes
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