I suggest you take your time for this dessert. This recipe includes two overnight freezing periods, but you can squeeze this into 24h if you have a very cold freezer – or if you master the Ray of Frost spell…
Day 1
Ingredients
CHERRY ICE CREAM
650G CHERRIES
400G (JAM) SUGAR
3 BANANAS
200ML CREAM
100ML MILK
2 YOLKS
150G SUGAR
1 CARDAMOM POD
RHUBARB SORBET
500G RHUBARB
250G BLACKBERRIES
50G HONEY
Making the ice cream
Method
- Add the cherries, crushed cardamom pod and 400g sugar in a sauce pan and bring it to the boil. Cook for 6-8 minutes. To get the most of the fruit, I like to blend the mixture and sift it so to remove any chunks and bits. You can add a little dash of Kirsch if you want to. Let it cool down.
- While you heat the milk in a sauce pan, mix the egg yolks and remaining sugar until you get a creamy texture. Add the yolks to the milk and let it simmer on low heat until you get a custard-like texture. Let it cool down.
- Blend the bananas and the cream. Combine the banana mixture with the custard and the cherry mixture. Once fully cooled down, put it into your ice cream maker. You can make the rhubarb sorbet while the mixtures are cooling.
- For the rhubarb sorbet, add the rhubarb chunks, the blackberries and the honey in a frying pan on medium heat and let it simmer until you get a mushy mixture. Add the sifted and cooled down mixture to the ice cream maker.
If you don’t have an ice cream maker, you can also pop the mixture in the freezer. Blend it a bit before you add it on the cake to get that yummy ice cream texture.
Day 2
Ingredients
CAKE
150G SUGAR
150G FLOUR
2 EGGS
2 YOLKS
Making the (half) spheres
Method
- Mix the eggs, yolks and sugar until you get a thick creamy texture. Combine with the sifter flour.
- Put the mixture in a baking tray lined with baking paper and put it in the oven (160°C) until it’s barely golden (after 10-15 minutes).
- Line a bowl with plastic foil. Cover the inside of the bowl with the cake. Fill the bowl lined with the cake with a layer of cherry ice cream, a layer of rhubarb sorbet and another layer of cherry ice cream. Top the half sphere with cake. Pop the sphere in the freezer overnight.
Day 3
Ingredients
Meringue
EGG WHITES
SUGAR
Decorating the spheres
Methods
- Weigh the ingredients carefully. For every gram of egg white, you will need 1.5 grams of sugar.
- Whisk the egg whites until you have soft peaks. Add the sugar spoon by spoon while continuing to whisk.
- Bring the fluffy mixture on the sphere using a palette knife. Torch it carefully with a small kitchen torch until you get a nice golden sphere.
I met Ferdinand a couple of months ago. He owns an ice cream parlor at one of the busiest ports of the realm. He is barely 18 yeas of age, which is very young for a human to own such a successful business but see – he’s a smart kid. Ferdinand was the servant of a court wizard living high up in the mountains. He helped the wise man by serving tea, doing laundry, dusting the book shelfs. It didn’t pay much but after a couple of months, the wizard taught him a few easy spells such as Ray of Frost.
Ferdinand liked spending time with the court wizard and learned a lot about magic and diplomacy. If it weren’t so damn cold in that castle high up in the mountains, he would have spend years there. But one night, when he could not fall asleep because of his stuffed sinuses for the zillionth time, he made a decision: he would resign and move to a warmer climate – with beaches and palm trees and steamy summer nights! He would never get the sniffles again!
So that’s what he did. He moved to a coastal city, fell in love with the daughter of a baker and opened the ice cream parlor.
the Glazed Goblin 