One of the best frozen desserts I tasted in Paris was Miss Gla Gla – 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’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.
Raspberry and Vanilla Miss Gla Gla
7-8 ice cream sandwiches about 5*5 cm
For square macaron shells:
100 grams sugar powder
62 grams almond meal
50 grams egg whites
Pinch of salt
20 grams sugar
Red food coloring
For frozen raspberry panna cotta:
8 grams gelatin powder
40 ml. water
500 ml. heavy cream
100 grams sugar
Pinch of salt
25 grams raspberry puree
You will need:
5*5 cm cookie cutter
18 cm square pan
25 g raspberry puree
- In a food processor with a steel blade grind sugar powder and almond meal to a thin powder.
- Sift the powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.
- 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.
- Add sugar and continue beating until a glossy and stable meringue forms. Add food coloring and beat until it is absorbed into the meringue.
- 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.
- 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.
- Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.
- Preheat the oven to 150c degrees.
- Bake the macarons for about 10-13 minutes or until set.
- Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.
Raspberry panna cotta:
- In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.
- In a medium saucepan put cream, sugar and salt and heat to simmering point.
- Reduce the heat and cook for another 3-4 minutes until the cream thickens slightly.
- Remove from heat and add in the gelatin. Stir the mixture until it melts. Strain the mixture.
- Line the bottom of the pan with plastic wrap and pour over about 3/4 of the panna cotta mixture.
- Add the raspberry puree to the remaining batter and mix well.
- Pour the raspberry mixture in small dots over the panna cotta and “scramble” it using a toothpick or skewer forming marble shape.
- Freeze completely and cut out 5*5 cm squares.
- Create sandwiches between two macaron shells and store in the freezer until serving.
- Nondairy version: use coconut cream (at least 17% fat) instead of heavy cream.
- Keep in a sealed box in the freezer for up to two weeks.
- Instead of raspberry puree you can use strawberry, cherry or blueberry puree.