Macadamia Nut Ice Cream, Rum Ice Cream, Coconut Ice Cream, and Coconut Dacquoise

Ingredients

Components

Method

Assembly

  1. Place a nonstick rubber mat on a half sheet pan. Place 2 cake rings 2 cm / .75 in by 12.5 cm / 5 in diameter on the pan. Place 2 more cake rings of the same size on another nonstick rubber mat–lined half sheet pan. Place in the freezer.
  2. Churn or pacotize the rum ice cream. Pour into a piping bag and pipe into 2 of the frozen cake rings all the way to the top. Even out the top with a large offset spatula. Place in the freezer to harden. This cake will be assembled upside down.
  3. Repeat Step 2 with the coconut ice cream.
  4. Place a nonstick rubber mat on a sheet pan. Place 2 cake rings 10 cm / 4 in by 15 cm / 6 in diameter on the pan. Freeze.
  5. Using a blowtorch, gently remove the cake rings from the hardened ice cream disks. Reserve the disks frozen.
  6. Churn or pacotize the macadamia nut ice cream. Pour into a piping bag and pipe into the frozen cake rings up to 2.5 cm / 1 in high. If necessary, pour the excess ice cream into another piping bag and freeze. Even out the surface with an offset spatula. Put the piping bag in the freezer.
  7. Place a rum ice cream disk inside each one of the cake rings, making sure they are centered. Push the disk down so that the macadamia nut ice cream comes up the side of the disk.
  8. Pipe another inch of macadamia nut ice cream and even out the surface with an offset spatula. Place a coconut ice cream disk inside each one of the cake rings, making sure they are centered. Push the disk down so that the macadamia nut ice cream comes up the side of the disk.
  9. Pipe the remaining macadamia nut ice cream into the ring, almost all the way to the top. Discard any excess or reserve for another use.
  10. Place the dacquoise disk inside the cake ring (centered) and push down until it is flush with the border of the cake ring. There will be some excess ice cream coming out the sides of the ring, which is actually a good thing because it means that the chance of having air pockets is minimal.
  11. Even out the surface of the cake one last time. Cover the cakes with plastic wrap or parchment paper and place 4 half sheet pans on top of them (to weigh down and ensure an even shape). Freeze to harden.
  12. Once hardened, place a thin cake board on the dacquoise. Flip the cake over and remove the cake rings using a torch. Return the cakes to the freezer.
  13. Garnish the entremets one at a time. Place 8 plaques of coconut gianduja symmetrically around the side of the entremet, using some of the melted coconut gianduja to adhere the plaques to the cake. Place a phyllo square in a standing position on the cake. Place the coconut glass next to it. Place 5 g / .18 oz of toasted macadamia nut halves between the phyllo and the coconut glass. Place about 5 g / .18 of the toasted coconut on the cake in a thin straight line across the top, in front of the phyllo, glass, and macadamia nuts.
  14. Return to the freezer or temper for 10 to 15 minutes before serving.

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