{"id":15461,"date":"2017-02-22T10:46:13","date_gmt":"2017-02-22T08:46:13","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15461\/"},"modified":"2022-01-15T10:34:54","modified_gmt":"2022-01-15T08:34:54","slug":"raspberry-and-vanilla-miss-gla-gla","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/raspberry-and-vanilla-miss-gla-gla\/","title":{"rendered":"Raspberry and Vanilla Miss Gla Gla"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">One of the best frozen desserts I tasted in Paris was <a href=\"http:\/\/www.sogoodmagazine.com\/pastry-blog\/miscellaneous\/desserts-inspire-the-master-chefs-new-ice-creams\/attachment\/pierre-herme-miss-gla-gla\/\" target=\"_blank\" rel=\"noopener\">Miss Gla Gla<\/a> \u2013 an ice cream sandwich made by Pierre Herme. It is made of 2 large macaron cookies with ice cream inside, and is simply heaven.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">After trying the original dessert, I&#8217;ve decided to make my own version at home. Instead of homemade ice cream I decided to make a frozen raspberry panna cotta which is a lot easier and so yummy.<\/p>\n<div id=\"attachment_15462\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15462\" class=\"wp-image-15462\" title=\"Raspberry and Vanilla Miss Gla Gla\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/miss_glagla-s.jpg\" alt=\"Raspberry and Vanilla Miss Gla Gla\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-15462\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Raspberry and Vanilla Miss Gla Gla <\/strong><\/h4>\n<p dir=\"ltr\">7-8 ice cream sandwiches about 5*5 cm<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For square macaron shells:<br \/>\n<\/u>100 grams sugar powder<br \/>\n62 grams almond meal<br \/>\n50 grams egg whites<br \/>\nPinch of salt<br \/>\n20 grams sugar<br \/>\nRed food coloring<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For frozen raspberry panna cotta:<br \/>\n<\/u>8 grams gelatin powder<br \/>\n40 ml. water<br \/>\n500 ml. heavy cream<br \/>\n100 grams sugar<br \/>\nPinch of salt<br \/>\n25 grams raspberry puree<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>You will need:<br \/>\n<\/u>5*5 cm cookie cutter<br \/>\n18 cm square pan<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">25 g raspberry puree<\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<h5 dir=\"ltr\">Macarons:<\/h5>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>In a food processor with a steel blade grind sugar powder and almond meal to a thin powder.<\/li>\n<li>Sift the powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.<\/li>\n<li>Put the egg whites and salt in the bowl of an electric mixer with a whisking hook and beat on high speed until meringue begins to form and the mixture starts to whiten.<\/li>\n<li>Add sugar and continue beating until a glossy and stable meringue forms. Add food coloring and beat until it is absorbed into the meringue.<\/li>\n<li>Add almond powder to the meringue and fold carefully with a spatula. At first, stir slightly aggressive, and then go through a gentle fold until the mixture is uniform, stable but not liquid.<\/li>\n<li>Transfer the mixture to a pastry bag fitted with a 1 cm round piping tip and pipe 5*5 cm square macarons on an oven tray lined with silicon mat.<\/li>\n<li>Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.<\/li>\n<li>Preheat the oven to 150c degrees.<\/li>\n<li>Bake the macarons for about 10-13 minutes or until set.<\/li>\n<li>Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.<\/li>\n<\/ol>\n<h5 dir=\"ltr\">Raspberry panna cotta:<\/h5>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.<\/li>\n<li>In a medium saucepan put cream, sugar and salt and heat to simmering point.<\/li>\n<li>Reduce the heat and cook for another 3-4 minutes until the cream thickens slightly.<\/li>\n<li>Remove from heat and add in the gelatin. Stir the mixture until it melts. Strain the mixture.<\/li>\n<li>Line the bottom of the pan with plastic wrap and pour over about 3\/4 of the panna cotta mixture.<\/li>\n<li>Add the raspberry puree to the remaining batter and mix well.<\/li>\n<li>Pour the raspberry mixture in small dots over the panna cotta and &#8220;scramble&#8221; it using a toothpick or skewer forming marble shape.<\/li>\n<li>Freeze completely and cut out 5*5 cm squares.<\/li>\n<li>Create sandwiches between two macaron shells and store in the freezer until serving.<\/li>\n<\/ol>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\">\n<li style=\"text-align: justify;\">Nondairy version: use coconut cream (at least 17% fat) instead of heavy cream.<\/li>\n<li style=\"text-align: justify;\">Keep in a sealed box in the freezer for up to two weeks.<\/li>\n<li style=\"text-align: justify;\">Instead of raspberry puree you can use strawberry, cherry or blueberry puree.<\/li>\n<\/ul>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>One of the best frozen desserts I tasted in Paris was Miss Gla Gla \u2013 an ice cream sandwich made by Pierre Herme. It is made of 2 large macaron cookies with ice cream inside, and is simply heaven. After trying the original dessert, I&#8217;ve decided to make my own version at home. Instead of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35196,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1594,1581,1586,1593,1560,1562,1555],"tags":[1834,2876,1602,5614],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Raspberry and Vanilla Miss Gla Gla | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"Homemade version for Pierre Herme&#039;s popular ice cream sandwich - Miss Gla Gla. 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