Orange Parfait Ice Cream Cake (MIKADO)
An elegant layered cake made with orange parfait ice cream, praline cream, and chocolate mousse.
Ingredients
Chocolate cake (refer to P16 for ingredients and method)
as needed
All-purpose flour
20g
Almond meal with skin
85g
Powdered sugar
100g
Egg whites (for meringue)
150g
Granulated sugar (for meringue)
20g
Egg yolks (for orange parfait ice cream)
90g
Granulated sugar (for orange parfait ice cream)
80g
Orange juice
30g
Heavy cream (for heating)
65g
Orange liqueur (Grand Marnier)
12g
Gelatin sheets (for orange parfait ice cream)
10g
Heavy cream (for whipping)
130g
Dried candied orange peel (chopped)
60g
Soft candied orange peel (finely chopped)
25g
Milk (for praline buttercream)
180g
Egg yolks (for praline buttercream)
60g
Granulated sugar (for praline buttercream)
60g
Gelatin sheets (for praline buttercream)
10g
Orange liqueur (Cointreau)
20g
Heavy cream (for praline buttercream)
140g
Praline
100g
Milk (for chocolate cream)
15g
Sweet chocolate (chopped)
65g
Egg yolks (for chocolate mousse)
40g
Sugar syrup (for chocolate mousse)
50g
Sweet chocolate (for chocolate mousse)
100g
Heavy cream (for chocolate mousse)
250g
Gelatin sheets (for chocolate mousse)
6g
Water (for coating syrup)
50g
Orange liqueur (for coating syrup)
10g
Sugar syrup (for coating)
50g
Chocolate sauce (for decoration)
as needed
Neutral glaze (for decoration)
as needed
White chocolate (for decoration)
as needed
Instructions
1
Make the almond dacquoise
First, beat the egg whites and granulated sugar thoroughly into a stiff meringue. Sift the remaining dry ingredients, then fold them into the meringue. Spread the mixture onto a baking sheet and bake at 200°C for about 15 minutes. Separately, bake the chocolate cake and set it aside.
2
Make the orange parfait ice cream
Combine the egg yolks and granulated sugar in a bowl, then add the orange juice and Grand Marnier. Finely chop the soft candied orange peel and stir it in as well.
3
Heat and combine
Heat 65 g of heavy cream over high heat until boiling, then pour it into the bowl. Add the softened gelatin and mix to combine. Whip the remaining 130 g of heavy cream to stiff peaks and fold it in. Chop the dried candied orange peel and fold it in as well.
4
Freeze to set
Line a baking sheet with a clear plastic sheet, then pour the mixture from step 4 into a 12 cm round mold and freeze for 2 hours.
5
Make the praline buttercream
Heat the milk until boiling. In a bowl, whisk the egg yolks and granulated sugar until pale and aerated. Add half of the boiling milk and stir carefully to combine. Pour the mixture back into the pot. Cook over high heat, stirring constantly from the bottom up with a wooden spoon, until the mixture thickens, then remove from the heat.
6
Finish the praline buttercream
Add the softened gelatin to step 5 and let it dissolve using the residual heat. Press the mixture through a fine sieve into a bowl. Add the praline and whisk to combine. Set the bowl over an ice bath and continue stirring until the mixture reaches body temperature. Add the Cointreau and mix evenly with a wooden spoon. In a separate bowl, whip the heavy cream to stiff peaks, then fold in the mixture from step 6 to finish.
7
Assemble the first layer
Spread 250 g of the prepared praline buttercream into a 15 cm round mold, smoothing it up the sides with a spoon. Cut 2 rounds of chocolate cake using a 15 cm round cutter, combine the syrup ingredients, and brush the syrup over the cake rounds. Spread the chocolate cream (made by combining the boiled milk and chocolate) over the cake. Place the cake on top of the praline buttercream, then place the frozen orange parfait ice cream on top, and freeze until set.
8
Make the chocolate mousse
Heat the syrup in a pot and whisk the egg yolks in a separate bowl. Once the syrup comes to a boil, gradually pour it into the egg yolks while whisking constantly. Cook over a double boiler (using water brought to a boil over high heat), whisking until the mixture thickens. Remove from heat, press through a sieve into a bowl, and continue whisking until pale and thick enough that a ribbon holds its shape when the whisk is lifted.
9
Finish the chocolate mousse
In separate bowls, melt the chocolate and whip the heavy cream until it forms soft peaks. Add a small amount of the whipped cream to the chocolate and mix, then pour everything back into the cream bowl and combine. Fold in step 8. Add a small amount of the mixture to the softened gelatin, microwave for 30 seconds to melt, then return everything to the bowl and mix until smooth and evenly combined.
10
Final assembly
Pour the mousse into the chilled round mold. Cut 1 round of almond dacquoise using a 15 cm round cutter. Place it on top of the mousse and press down gently. Press out any excess mousse from the edges and release any trapped air.
11
Decoration
Generously drizzle store-bought chocolate sauce over the top. Mix the white chocolate with the neutral glaze and drizzle that on top as well. Use an offset spatula to swirl into a marble pattern.
