Welcome to How To Cook That i'm Ann Reardon and this week we are recreating the Billionaires
Soft Serve ice cream that costs 99 pounds and I'm gonna get my boys to compare it to a normal
Choc Top ice cream to see which one is better. Apparently it takes four hours to make one!
Let's do it and see ... ready set go! Firstly some caramel, put some sugar and some water
and some glucose syrup into a pan and stir over high heat until the sugar is dissolved.
Wash down the sides of the pan using lots of water and a wet pastry brush.
You can see the little sugary granules on the side of the pan here and if we don't wash those down
once we've made the caramel it will then crystallize and it won't be like caramel anymore.
Then we just leave that to boil unstirred and that can take a few minutes so while I'm
waiting because the clock is ticking, I'm going to heat up some passionfruit and then add into that
some grated fresh ginger and give it a stir. Once that's nice and hot i'm just going to turn off the
heat. The reason I was heating it up was so that ginger flavor can infuse into the passionfruit
liquid. Back to the caramel those bubbles have slowed down and it's starting to look golden so
now I'm going to add in the milk. Be careful when you do that that you don't get burnt by all the
steam that comes off and I obviously need to swap to a bigger pan and there we go ... add the cream
and give it a stir then you want to let that bubble away until it reaches 107 degrees C.
Pour it into a heat proof bowl and sprinkle on some salt. Now i know this looks really runny
right now but trust me it will thicken up as it cools and it will be perfect. Because i'm trying
to make this quickly I'm going to put the bowl in a sink of cold water to take out the heat faster
water is really good at drawing the heat out of things. Back to our passionfruit and ginger I'm
going to strain that through a sieve because I don't want the seeds and I don't want those
little chunks of ginger. Just stir it with a spoon to get as much of the liquid through as possible
and then that looks pretty good. Pour that into a blender and add a tin of mango. Puree them
together until it's smooth and then tip it into a ziploc bag flattening it out so that it can chill
faster and put that into the freezer just to get it really cold. Now for the ice cream ... heat the
milk in a pan and all these recipe quantities are on the HowToCookThat.net website for you so you
can make it at home too. Instead of using sugar I'm going to use some of the salted caramel that
we just made and that will make the soft serve that salted caramel flavor that we're after.
Whisk that together with the egg yolks and then whisk that into the hot milk. Now technically
you should really add some of the hot milk into the yolks first to temper them but if you whisk
really fast you can get away with doing it this way and I'm in a hurry. Heat that up to
78 degrees centigrade or 178 degrees F and then remove it from the heat and add in the cream
and again because I want this to chill quickly I'm going to pour it into a Ziploc bag place it flat
in the freezer. Moving on to the chocolate sorbet ... oh my goodness I've used up 40 minutes of my
time already! Okay put the water into a pan and add some sugar and cocoa powder and whisk that
over the heat this makes a really dark chocolate sorbet, if you didn't want it quite so dark
then you could leave out some of the cocoa I guess and yes you guessed it once that's
all ready pour it into a bag so that it can cool quickly. The mango ginger passionfruit mixture is
now chilled enough so I can cut off the corner and add it into the ice cream bowl to churn.
Now I will save a little bit of this mixture for the sauce because that was also mango passionfruit
and ginger flavored so I'm assuming it's the same thing, it tastes really good as it is.
While that's churning I need to move on so let's make the macarons. Sift together the almond meal
and icing sugar and then whip together the egg whites sugar and red food coloring until you get
stiff dry peaks. Add the almond meal mixture and fold the two together until it looks the
thickness of slowly flowing lava. Pipe that onto lined baking trays ... now i've got
enough mixture to make three trays of macaroon shells, I only need two shells per ice cream so
this is eating into my time. I don't even know if they make their own shells at the ice cream
place or if they just buy them but anyway, bang the tray on the bench to smooth the tops
and get rid of any air bubbles and bake them. Time to check on the mango sorbet that's ready,
so i'm just going to put that in a container in the freezer. Now put the chocolate gelato on to
churn. This is actually a second ice cream bowl, I have more than one of these, you can't just
use the same one twice unless it's been back in the freezer it has to be really cold or it's not
actually going to work. To make a chocolate spoon with a pattern you're going to need to cut out
some chocolate transfer sheet and you'll need a spoon mold of course. Add some tempered chocolate.
Now I'm making enough to make one for everyone in the family because on Saturday nights during
lockdown we've been having a movie night at home with homemade choc-tops. Melbourne has
had the longest lockdown in the world apparently so we've been entertaining ourselves. Time to
decorate the cones ... now the lady at the shop said it takes 20 minutes to make one of these.
Now I agree it is time-consuming because you have to place each decoration separately with
a pair of tweezers. I found that if you put it on its side and you can kind of drop each one
on rather than trying to hold it in place till it sets it is much quicker and I can do one of these
in about six minutes rather than 20 minutes. How much time have i got left on my timer? 37 minutes
what?! There's so much more left to do. Okay white chocolate salted caramel truffles,
I would normally make my own truffle cases but theirs looked like they'd bought them. You can
buy hollow truffle shells like this from chocolate companies and then just fill them yourself.
This is of course the salted caramel that we made at the very start, so we'll just fill
each of those up and then you just close off the base with a bit more tempered white chocolate.
I would of course prefer these in milk chocolate instead of white chocolate but I just don't love
white chocolate what's your preference? Milk, dark white? Let me know in the comments. Oh
gosh I'm cutting this fine, the ice cream needs to churn for 15 minutes ... I should have put this on
earlier ... go go go! Okay while that's churning I need to make the pecan brittle, put some sugar
into a pan with a little bit of water let it boil wash down the sides of the pan with water just
like we did before and while this is boiling put the pecans into an oven to warm while we wait for
this to go golden and then when it's ready pour it over the pecans. Having the nuts and the tray
hot just gives you a little bit longer to stir this around and make sure they're all covered,
it does start to set pretty quickly though so you don't have long. Chuck some isomalt into a pan and
melt it and then pour it into a diamond shape mold and level it off ... oh no! I was so close, well
sort of I'm nearly up to assembly. Can I finish it off? Yes, I'm gonna keep going. All right get the
pecan brittle and chop it into smaller bits and then put some caramel on a flake and wrap it in
a 100% pure gold leaf ... now make sure you don't use gold leaf that's for art because that often
contains other heavy metals that are dangerous for us to eat. Gold itself we don't digest,
it just goes straight through it is tasteless so it has no function except for just to look pretty.
Take the isomalt diamonds out of their mold, isomalt also has no taste so this is just for
looks too. Dip the top of the macaron shell into some white chocolate and then add those isomalt
diamonds on top and sprinkle with edible glitter. Gently take the spoons out of the mold and remove
the transfer sheet. The patterns on these transfer sheets are just colored cocoa butter.
Our ice cream is now churned and all of our parts are finally ready to assemble.
Put the peanut brittle into the base of the cone, this is really yummy you should just make yourself
some of this. Then pipe in some salted caramel soft serve add a ball of mango sorbet followed
by a ball of dark chocolate sorbet. I have a whole tub of this stuff we only needed a little ball.
Top with a generous amount of salted caramel ice cream ... apparently the finished one should weigh
300 grams and I think we're gonna make that really easily. Add the gold-coated flake and a spoon,
it's quite tricky to get these in because of those sorbet balls that are under the ice cream. Now a
pipette of mango ginger and passionfruit sauce. Add a white chocolate salted caramel truffle,
a diamond-encrusted macaron and another sheet of gold right on the top.
Now that did take me four and a half hours to make one soft serve ice cream! But now that I have all
those elements made, making a second one only takes 10 minutes. I'll get my boys to rate these
in a minute but first a word from today's sponsor. The LG XBOOM Go pl2 Jellybean speakers, you can
get these in sour lemon, bubblegum or ice mint. They've partnered with Meridian so the speakers
give a balanced and clear sound and let me show you something cool. You only need one of these but
if you happen to buy two you can have your music playing on one and you can play that from songs
on whatever music service you use and then if you press this little button on the inside of each one
and then just wait a second, then you can pair them together for dual play and double the output.
If you want to turn the volume up, press it on one and it goes up on both and down.
Or you can of course control it from your phone. If you press sound boost it seems to boost the
bass on both to give bit more of a party sound and if you pause it so you can talk it pauses on
both of them. They've got 10 hours of battery life and are splash-proof so you can use them
by the pool. Okay let's see how the boys rate the Billionaire's soft serve ... what rating would you
give it out of 10? Um i really love the pecans at the bottom so I'd probably give it an 8.5.
The dark chocolate sorbet was a hit and the ginger in it was a nice touch as well. I think I'd give
it an 8. I really liked the flake so I think I would give it a 7 out of 10. The Billionaire's
soft serve costs 99 pounds. 99 pounds that's like $200 that's insane! Pounds? That's crazy
expensive. That is an awful amount of money. Now to see if you think it's worth even half of that
price ... as you know normally on a Saturday movie night we would have a homemade Chop Top,
what if next Saturday night you could have another Billionaire's ice cream or you could have a choc
top and an LG XBOOM Go pl2 jellybean? I'd take the speaker for sure. What color? Um, the ice mint
one. That looks good. Ice mint it is. Thank you very nice. I would prefer to have the normal Choc
Top and the jellybean speaker. Wise boy and what color would you like? Uh watermelon.
Watermelon is a limited edition one you actually can't buy this at the shops they just sent one
of those to us and here's your chop-top. Definitely the jellybean and the chocolate.
What color would you like? Oh um, I would like the sour lemon one thanks, I thought
that one looked really sick. Sour lemon and a choc top! Perfect that leaves me with the bubblegum
and I am going to run a competition for my patrons to give the bubblegum one away. So if you are a
patron make sure you go over to the Patreon page and enter the competition there. If you're not a
patron, you can join them and I do want to say thank you to all of my patrons for being so
wonderful and thank you for all of your support I really appreciate it. You can check out more
indulgent desserts here. Make it a great week by being kind to others and I'll see you on Friday.