Bolo de sorvete com coco, baba de moça e nozes | Rita Lobo | Cozinha Prática

Rita Lobo teaches you how to make ICE CREAM CAKE with coconut, baba de moça and walnuts. The recipe is a mix of two of Rita's favorite desserts, ice cream cake and her grandmother's walnut pie. To make it look beautiful at Christmas dinner, top it with baba de moça frosting and pieces of walnuts on top. #NhacGNT #PracticalCooking #RitaLobo Ingredients: For the ice cream: 1 can of condensed milk (395g) 1 ¾ cup (tea) of milk 100 ml of coconut milk 3 eggs ½ cup (tea) of sugar 1 teaspoon (tea) of vanilla extract For the baba de moça: 5 egg yolks ⅔ cup (tea) of sugar ½ cup (tea) of water 100 ml of coconut milk For the assembly: ¾ cup (tea) of toasted and coarsely chopped walnuts Preparation method: For the ice cream: In a small bowl, crack one egg at a time, separating the white from the yolk. Transfer the yolks to a medium bowl and the whites to a stainless steel or heatproof glass bowl – they will be heated in a bain-marie. In a medium saucepan, combine the condensed milk and milk and bring to a boil over medium heat, stirring occasionally to prevent a cream from forming. As soon as the milk starts to boil, lower the heat and, ladle by ladle, pour half of the hot milk mixture over the egg yolks, stirring well with a wire whisk. Then, return the milk and egg yolk mixture to the pan, add the vanilla extract and cook for another 8 minutes, stirring with a silicone spatula, until a thicker cream forms. Add the coconut milk to the cream and stir for another 2 minutes. To check if it is ready, coat the back of a spoon and run your index finger through it to form a line: the cream must not drip. Transfer the cream to a large bowl and wait for it to cool over a dish with ice and water. While the cream cools, line a 28 cm x 11 cm x 7 cm rectangular pan with plastic wrap – it is important to cover the entire pan well, so that it is easier to unmold the cake. Place a small saucepan of water over medium heat. Add the sugar to the egg whites, place the bowl over the saucepan and stir with a wire whisk for 2 minutes. To make sure it is ready, remove a portion of the mixture with a spoon and use your fingertips to check that the egg whites are warm and free of grains of sugar. Transfer the egg whites and sugar to the mixer and beat for 5 minutes until a meringue forms: start at low speed and gradually increase the speed. Be careful not to overbeat the egg whites, the consistency is for a meringue with soft peaks; if it is too firm, it will be harder to mix with the egg yolk cream. Remove the egg yolk cream from the inverted bain-marie. Add ⅓ of the meringue to the cream and mix well with the wire whisk to incorporate. Add the rest of the meringue and mix gently with a spatula, moving from bottom to top, so as not to lose aeration. Using a ladle, transfer the ice cream base to the pan and level the surface with the spatula to make it even – tap the pan lightly against the counter so that the ice cream settles better and doesn’t have any holes after it freezes. Cover with plastic wrap and place in the freezer for at least 5 hours to set (if you prefer, prepare the mixture the day before). For the baba de moça: In a small bowl, crack one egg at a time, separating the whites from the yolks. Transfer the yolks to a bowl and reserve the whites for another recipe. In a small saucepan, place the water and sugar and mix gently with your fingertip until dissolved. Place over medium heat and cook, without stirring, for about 10 minutes, until the syrup reaches the thread stage: dip and lift the spoon gently; if a thin thread forms between the drops, it is ready. Turn off the heat and let it cool for 5 minutes. Mix the coconut milk with the syrup. Over the pan, pass the egg yolks through a sieve, pressing with the back of a spoon. Discard the film that remains in the sieve. Return the pan to low heat and stir with a silicone spatula for about 7 minutes or until thickened – the baba de moça thickens as it cools, the cream should come out of the pan with the consistency of porridge. Attention: if the cream starts to stick to the bottom of the pan, remove the pan from the heat, stir vigorously to cool and return to the heat. Repeat as many times as necessary to avoid lumps forming. Transfer the baba de moça to a bowl and cover with plastic wrap, in contact with the cream. Refrigerate to cool for at least 2 hours (if you prefer, prepare the cream the day before). ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br