Coffee Ice-Cream Mooncake

Ingredients :

Coffee Ice-Cream Mooncake

Coffee Ice-Cream Mooncake

Ice-cream Filling
(A)
150 ml fresh milk
2 tbsp instant coffee granules

(B)
4 egg yolks
60 g caster sugar

(C)
200g non-dairy whipped cream

(D)
2 tbsp of Kahlua
40g chocolate rice

Skin Layer
300g orange flavoured cooking chocolate
200g white cooking chocolate

Methods :


1.    Bring (A) to a warm boil (60 Celsius).
2.    Beat (B) till consistency is slightly thick. Pour (1) from a height into the whisked mixture and mix well. Pour mixture into a pot, double boil till the mixture is thick (resemble runny kaya). Cool the mixture.
3.    Combine (2) and (D). Add in (C). Keep them chilled for later use.
4.    Double-boil (E) till melting point. Drizzle into chilled mooncake moulds till full. Level surface and leave chocolate to cool slightly. Once the chocolate coated the side of the moulds, invert the mould. Excess chocolate would drain out leaving hollow centres. Keep moulds freezed for 5 minutes. Remove, drizzle in chocolate once more to the brim. Repeat process of cooling and draining out once more. This steps gives the mooncakes a thicker chocolate skin.
5.    Put (3) into a pipping bag or spoon the mixture to the center to fill it near to the brim. Knock out excess air. Drizzle some extra cooled (4) on the top and knock out excess air. Use a scrapper to level the top before keeping the mooncakes chilled for a night