The January 2011 Daring Baker’s challenge was hosted by Astheroshe of the blog Acro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.
My initial reaction to this month’s challenge was one of shock but then the creative juices started flowing. I was thinking of doing a layer of lemon curd, raspberry mousse and lemon mousse. I was pretty much set on the flavors until I bought the almond flour needed for the joconde imprime. The almond flour was $10 and it was just going to be too costly with the ingredients needed for the mousse and curd.
So, it was time to move to plan “B.” I was making this month’s dessert for a special dinner for my friend and I since both our birthdays are in January. It just happen to be that Haagen Dazs was on sale and we both love ice cream cake and so plan “B” was born. I decided on dulce de leche, vanilla and mango ice cream with crushed coconut cookies in between each layer. I would have preferred to make my own fillings but this was simply a better option due to cost and time.
I wish I could say this challenge was a success for me like last month’s fantastic stollen. I think pretty much everything that could have gone wrong did. Let’s start with the fact that my joconde imprime stuck to the silicone liner. I thought nothing was supposed to stick to those darn things!
Needless to say I was extremely frustrated after peeling the joconde imprime from the liner. I worked so hard at piping my design that I about cried. After calming down I decided to do my best and just make it work. After softening the dulce de leche ice cream I spread it in my springform pan (w/o the bottom) and layered the crushed cookies on top. I popped it in the freezer to harden before adding the next layer of ice cream. Well, it seems that the baking sheet I had the pan resting on was slanted and some of the ice cream leaked out all over the freezer. Fast forward to my birthday dinner with my friend and cutting into our ice cream cake. We were anxiously awaiting beautiful layers of creamy caramel colored dulce de leche, vanilla and golden mango ice cream. Instead I cut into what ended up being a tan-colored cake! I have no idea what happened but there was no distinction between the different layers.
Yes, it tasted good but how could anyone go wrong with Haagen Dazs ice cream? I might as well have scooped the ice cream into a nice bowl and added the cookies. The most upsetting part of the entire experience was that my joconde imprime…..I have no idea what went wrong. If you want to see hundreds of successful and GORGEOUS finished desserts then head on to check out all my fellow daring bakers right here.