mom. Their window display was often full of ice cream bombs during the holidays, but
they were most famous for their frozen puddings.
Confectioner Master, Calle Widell, says that they would have 200 orders for
the frozen pudding on St. Martin’s Eve, when many families made it a tradition
to serve frozen pudding for dessert. The same dessert was popular on
Christmas Eve, and New Year’s Eve, or after the crayfish party, when the
puddings used to be decorated with crayfish in caramel or marzipan. They
were garnished with spun sugar and hippen masse leaves and rolls. Custom
garnish according to the holiday was a given, such as geese and willow trees to
go with the goose on St. Martin’s Day.
In Scania, we baked geese out of petit chouxer dough, filled with raspberry
jam and vanilla cream, topped with whipped cream, and dusted with
confectioners’ sugar. At the time, the bakeries made frozen puddings in many
different ways.
I find the classic sugar dome, like in the picture below, to be gorgeous as
garnish. It also isn’t as difficult to make as it may seem. However, the swans
are difficult to pipe, but I could not help myself but flaunting them. You could
pipe a few hearts instead.
Serves 12-14 people
1 x 2 liters (68 oz) mold for the ice cream bomb
Day 1
1 batch of macaroons (page 225)
Quick Candied Green Pears:
2 small pears, not too ripe
250 g (1 cup) water
green food coloring
250 g (1 ¼ cups) sugar
Quick Candied Pineapple:
2 slices of canned pineapple
125 g (½ cup) water
125 g (3⁄5 cup) sugar
1. Make the macaroons. You only need 8 of them, but you cannot cut this recipe down.
You can store the leftover biscuits in the freezer.
2. Peel the pears and halve them with a knife.
3. Boil the water with the food coloring, add the pear halves and sprinkle with ¼ of the
sugar. Simmer for 15 minutes; add another quarter of the sugar and simmer for an
additional 15 minutes. Repeat the procedure two more times, until the pears are the
pickled. Pour them into a jar and let them stand in room temperature until the next
day.
4. Do the same with pineapple slices, but halve the amount of sugar syrup. Leave them in
the syrup until the next day.
Day 2
Nougat Cream
Vanilla Cream:
½ vanilla bean, split and scraped out
125 g (½ cup) milk
30 g (2 tbsp) egg yolks
30 g (2 ½ tbsp) sugar
20 g (2 ½ tbsp) corn starch
10 g (2 tsp) unsalted butter
Nougat:
65 g (approx. 1⁄3 cup) sugar
5 g (1 tsp) fresh lemon juice
75 g (⅔ cup) roasted hazelnuts
300 g (1¼ cups) whipping cream
1. Put the vanilla bean and seeds in a saucepan, add the milk and bring to a boil. Set the
pan aside to settle for 10-15 minutes.
2. Whisk egg yolks, sugar, and corn starch fluffy. Add the milk and mix well, and pour
everything back into the cleaned pot. Boil while stirring constantly.
3. Beat the butter into the blend until it has dissolved completely, and pass through a
chinois or fine sieve. Cool in an ice-cold water bath while stirring occasionally and store
in the fridge.
4. Melt sugar and lemon juice in a saucepan to a golden nougat.
5. Add the toasted hazelnuts and stir. Pour onto a sheet of baking paper and let it cool.
Crush (coarsely) with a rolling pin into nougat.
6. Whip the cream to a smooth foam in a cold metal bowl. Mix it with the smooth, cold
custard to a silky cream and carefully fold the crushed nougat into the cream. Pour it
into the bottom of the bomb mold.
Strawberry Cream:
150 g (11⁄5 cups) strawberries
150 g (¾ cup) sugar
400 g (13⁄5 cups) whipping cream
15 g (1 tbsp) fresh lemon juice
1. Mix strawberries and sugar to a purée and pass through a sieve.
2. Whip the cream to a smooth foam in a chilled metal bowl.
3. Mix the whipped cream with the strawberry puré and lemon juice into a smooth
strawberry cream.
5 halved red candied cherries, store-bought
8 macaroons (made on day 1)
6 cl (4 tbsp) kirschwasser (cherry brandy) or cognac
1 tablespoon cooking oil
1 batch caramel (p. 211)
red food coloring
1. Drain and dice the candied fruits. Dip the biscuits in kirschwasser (cherry brandy) or
cognac.
2. Spread the candied fruit far out in the mold, and layer fruits, biscuits, and strawberry
cream until the mold is full. Cover with plastic wrap and freeze for at least 6 hours.
3. Dip the mold in warm water, and release the ice cream bomb from the dish. Transfer
the ice cream to a tray, and return it to the freezer.
4. Wash and dry the bomb mold thoroughly, and use your hand to lubricate it with
cooking oil.
5. Cook the caramel and dip the pan in cold water so that the boiling ceases. Leave for 5
minutes to allow the caramel to thicken a little bit.
6. Dip a spoon in the caramel and spin a web inside the mold. Continue until the network
looks like in the picture, add a slightly thicker rim around the inside of the dome, it will
keep it together better.
7. Check that the dome comes off, lift it out carefully and place it on a baking sheet to
solidify. If it doesn’t turn out that great the first time, don’t worry, with practice you will
learn to make beautiful domes.
8. Add a few drops of red food coloring to the remaining caramel and heat it up by
spinning it over the stove. Pour the caramel into a paper cone that has been wrapped
in a towel so that you don’t burn yourself. Cut a small hole at the tip of the cone.
9. Pipe elongated drops of caramel onto a baking paper, make another elongated next to
the other drop so that they join, forming a heart. Make a few hearts like this for the
garnish.
10. Dip the hearts in the melted caramel and gently attach one or two on top of the
dome.
11. I have piped the swans directly onto the baking paper with white caramel. However,
it requires a lot of skill and practice.
12. Temper the frozen pudding for 30 minutes in the refrigerator before you serve it.
Place it on a glass plate, and gently place the dome over it.
13. Serve with almond tuiles with anise (Page 226), or some other brittle pastries.
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