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Viennetta Recipe

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Viennetta Recipe

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One slice isn’t adequate—no extra true phrases have ever been talked about of Viennetta. Invented by British mannequin Unilever and launched to the world by British ice cream agency Wall’s in 1982, this ice cream dream shortly grew to change into an iconic dessert by the Nineties. The rectangular ice cream cake with alternating layers of vanilla ice cream and crisp shards of chocolate, topped with its signature creamy ruffles and dusted with cocoa powder was thought-about to be the fanciest of the prepared frozen treats; and with its newest revival beneath American mannequin, Good Humor, Viennetta is coming once more with a vengeance.

Rising up, I actually under no circumstances knew it was in fashion throughout the States, as a result of the solely time I ever beloved Viennetta was all through the summers when my family and I traveled to Hong Kong to go to my grandparents. My grandmother on a regular basis bought one as an vital day cope with for me and my sister. Presumably due to the British have an effect on in Hong Kong, Viennetta ice cream muffins had been a prized possession there to be consumed with family. Now wanting once more I’m pretty sure my dad and mother intentionally saved it a secret that it was moreover provided in American markets, nonetheless I’m happy they did on account of I will with out finish affiliate this magical frozen cope with with recollections of my grandmother.

As to not compete with an OG, I’ve created an amped-up mannequin which I’m calling a Tiramisu Viennetta that makes use of store-bought vanilla and occasional ice lotions laminated with ribbons of magic shell and accomplished with ruffles of mascarpone cream, and, in any case, dusted with cocoa powder. You want a one-pound loaf pan (roughly 4-x 8-x 3-inches), a disposable pastry bag (or plastic freezer bag), and a ribbon piping tip (I counsel Ateco 150).

“That could be a highly effective coffee-flavored mannequin of a conventional dessert. Freezing each of the layers does take time, so keep in mind to start assembly a minimal of a day sooner than you intend to serve it. I had some leftover magic shell and mascarpone, every good to utilize with completely different recipes.” —Julia Hartbeck



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For the Magic Shell:

  • 1 cup semi-sweet chocolate chunks

  • 2 tablespoons coconut oil

  • 1 pinch kosher salt

For Assembly:

  • 2 (14-ounce) pints espresso ice cream, divided

  • 1 (14-ounce) pint vanilla ice cream

  • 1/2 teaspoon cocoa powder

For the Mascarpone Cream:

  • 1/2 cup mascarpone

  • 1/4 cup confectioners’ sugar

  • 1/2 teaspoon vanilla extract

  • 3/4 cups heavy cream

Make the Magic Shell

  1. Accumulate the magic shell elements.

    The Spruce/Julia Hartbeck


  2. Place about 2 inches of water in a small pot. Convey to a boil over extreme heat. Place the chocolate chunks in a medium-sized bowl, then place it on excessive of the pot with boiling water. The underside of the bowl should not contact the water, the bowl should have the flexibility to leisure on the rim of the pot. Flip the heat proper right down to low and let the chocolate soften completely.

    The Spruce/Julia Hartbeck


  3. As quickly because the chocolate is melted, take away the bowl from the pot and change off the heat. Add the coconut oil and salt. Whisk until blended. Put apart.

    The Spruce/Julia Hartbeck


Start the Assembly

  1. Accumulate the elements. Set out one 14-ounce container of espresso ice cream to soften barely, 5 to eight minutes.

    The Spruce/Julia Hartbeck


  2. Double line the inside of a 1-pound loaf pan with each plastic wrap, parchment paper, or wax paper. Be sure that each one the perimeters are completely lined, and to go away some overhanging the perimeters. If using plastic wrap, make the liner as straightforward as attainable. If using parchment or wax paper, tape the overhang to the floor of the container.

    The Spruce/Julia Hartbeck


  3. As quickly because the espresso ice cream is barely softened, scoop the entire container of ice cream into the pan to make a one-inch layer. Use the once more of a spoon or a small offset spatula to straightforward it out evenly. Return the remaining ice cream to the freezer until ready to utilize. Place the loaf pan throughout the freezer and let it freeze for no less than 2 hours.

    The Spruce/Julia Hartbeck


  4. Take away the vanilla ice cream from the freezer and let it soften for 5 to eight minutes until softened.

    The Spruce/Julia Hartbeck


  5. Take the pan out of the freezer and evenly drizzle some magic shell over excessive of the espresso ice cream. Use the once more of a spoon or small offset spatula to unfold it proper right into a paper-thin layer. It ought to rearrange just about immediately.

    The Spruce/Julia Hartbeck


  6. Add the pint of vanilla ice cream over excessive of the magic shell and simple it out into a good layer. Place it once more into the freezer to set for no less than 2 hours.

    The Spruce/Julia Hartbeck


  7. Take away the remaining espresso ice cream from the freezer and let it soften for 5 to eight minutes, or until merely light adequate to scoop out the ice cream.

    The Spruce/Julia Hartbeck


  8. Take the pan out of the freezer and evenly drizzle the magic shell over excessive of the vanilla ice cream. Clear it out into a good, paper-thin layer.

    The Spruce/Julia Hartbeck


  9. Add the remaining container of espresso ice cream over the magic shell layer. Clear it out into a good, flat layer. Place it once more throughout the freezer to completely organize for no less than 2 hours.

    The Spruce/Julia Hartbeck


For the Mascarpone Cream

  1. Accumulate the mascarpone elements as quickly because the ice cream throughout the loaf pan is completely frozen and set.

    The Spruce/Julia Hartbeck


  2. Inside the bowl of a stand mixer fitted with the whisk attachment, whip collectively the mascarpone, confectioners’ sugar, and vanilla until straightforward and correctly blended.

    The Spruce/Julia Hartbeck


  3. Stop the machine and scrape down the perimeters of the bowl. Proceed to whisk on medium-low velocity whereas slowly pour throughout the heavy cream. Proceed to whisk until stiff peaks sort.

    The Spruce/Julia Hartbeck


  4. Put collectively a pastry bag with the ribbon tip. Fill the pastry bag with the mascarpone cream and set it aside.

    The Spruce/Julia Hartbeck


Assembly

  1. Take away the loaf pan from the freezer. Select a platter barely greater than the pan.

    The Spruce/Julia Hartbeck


  2. Unmold the Viennetta by inserting the serving platter over excessive of the loaf pan and, whereas holding all of it collectively, flip it the mistaken means up. Take away the pan and peel off the plastic wrap from the frozen ice cream block.

    The Spruce/Julia Hartbeck


  3. Pipe ribbons of the mascarpone cream forwards and backwards horizontally to the shorter aspect of the cake.

    The Spruce/Julia Hartbeck


  4. Using a fine-mesh sieve, mud the best with cocoa powder. Place the ice cream throughout the freezer until in a position to serve, a minimal of two further hours or as a lot as in a single day.

    The Spruce/Julia Hartbeck


  5. Barely heat a knife beneath scorching water to clarify slices.

    The Spruce/Julia Hartbeck


Variations

  • Be joyful to utilize irrespective of ice cream flavors you need.
  • You presumably can incorporate mix-ins between layers, corresponding to cookies, sprinkles, and even caramel.

Storage

  • The most effective methods to retailer that’s in an air-tight container, nonetheless for many who don’t have one you’ll wait until the Viennetta is completely frozen then wrap it loosely with plastic.
  • You most likely have leftover magic shell you’ll retailer it in an airtight container throughout the fridge for as a lot as two weeks and reheat throughout the microwave in 20 second spurts, stirring after each time.
  • You most likely have leftover mascarpone cream, it might be saved in an airtight container throughout the fridge for as a lot as one week. It might be rewhipped as wanted. Attempt using it on pancakes, waffles or French toast.
Vitamin Particulars (per serving)
531 Power
40g Fat
40g Carbs
6g Protein

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Vitamin Particulars
Servings: 8
to 10
Amount per serving
Power 531
% Every day Value*
40g 51%
Saturated Fat 25g 127%
131mg 44%
186mg 8%
40g 14%
Dietary Fiber 1g 5%
Complete Sugars 36g
6g
Vitamin C 0mg 2%
Calcium 166mg 13%
Iron 1mg 5%
Potassium 297mg 6%
*The % Every day Value (DV) tells you methods so much a nutrient in a meals serving contributes to a each day meals routine. 2,000 power a day is used for regular weight-reduction plan suggestion.

(Vitamin information is calculated using an ingredient database and must be thought-about an estimate.)

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