SpongeBob ice cream bar
Binging with Babish · ♥ 28.1K likes · 2M views · 70 min video
Timestamp
Ingredients
Method
Techniques
- 3 whole eggs
Grease and parchment paper a nine by 13 baking pan and separate three large room temperature eggs.
- 75 g granulated sugar
Whip the yolks with 75 grams of granulated sugar on high three to four minutes until pale, thickened and very nearly at the ribbon stage, so a figure of eight keeps its shape; scoop it aside.
- 0.125 tsp cream of tartar
Clean the bowl thoroughly and beat the egg whites with an eighth of a teaspoon of cream of tartar.
- 100 g granulated sugar
Once frothy, slowly stream in 100 grams of granulated sugar and continue beating one to three minutes to the soft peak stage.
- 150 g cake flour
- ¾ tsp kosher salt
- 1 tsp baking powder
- 60 g milk
Whisk the sifted cake flour, kosher salt and baking powder together.
- 50 g melted unsalted butter
- 1 tsp vanilla paste
- 1 tsp banana extract
- yellow food coloring
Combine the room temperature milk, melted butter, vanilla paste, banana extract and a few teaspoons of yellow food coloring.
In a large bowl combine the egg yolk mixture, the dry mixture and the milk mixture and fold gently just until no dry patches remain.
Fold in about a third of the beaten egg whites to lighten it, then very gently fold in the rest.
- 350 g pineapple
Pour into the prepared pan, coax it into the corners, and bake in a preheated 350 degree Fahrenheit oven 10 to 14 minutes; cool.
- 90 g whole milk
- 50 g heavy cream
- ½ tsp vanilla extract
- ½ tsp kosher salt
- 100 g agave syrup
Peel and core a pineapple and put 350 grams of it in the cup with the whole milk, heavy cream, vanilla extract, kosher salt and agave syrup, whisked together and poured over the pineapple.
Pineapple sorbet in the Ninja Creami
Freeze overnight until rock solid, then run it on the ice cream setting for four minutes to produce a silky smooth sorbet.
Slice the cooled cake into precise rectangles about half an inch smaller than the mould.
Spread a little sorbet in the bottom of each mould, plop the cake in the centre and pack more sorbet around and on top of it.
Freeze overnight until completely solid, unmould, insert two popsicle sticks each and return to the freezer for another hour or two so they are extra cold.
- 1 lb dark chocolate
- 3 tbsp coconut oil
- toasted chopped almonds
Melt one pound of dark chocolate and mix it with three tablespoons of coconut oil for a homemade magic shell.
Dip each bar and move immediately from the chocolate into the toasted chopped almonds, because the shell hardens fast.