Description
Exquisite dessert-a worthy decoration of the holiday sweet table... I suggest you try ice cream with bright splashes of cherry and pistachio, like a scattering of gems.
Ingredients
-
Milk
400 ml
-
Yolk egg
5 piece
-
Vanilla sugar
20 g
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Sugar
100 g
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White chocolate
100 g
-
Cream
300 g
-
Mascarpone
250 g
-
Cherry
400 g
-
Pistachios
70 g
-
Dark chocolate
100 g
-
Mint
Cooking
Prepare ice cream base: in a saucepan pour the milk, adding the vanilla sugar, and bring to a boil.
In a separate bowl mix the egg yolks with the sugar. A bowl with the yolk mixture put in a water bath, constantly stirring the mixture with a whisk, bring to full dissolution of sugar. The mixture will become a light, texture similar to thick cream.
White tiles (non-porous!!!) chocolate mangled to pieces.
Into the yolk mixture, add one ladle of hot vanilla milk, stirring constantly. Then a thin stream pour the rest of the vanilla milk, continuing to stir. In a water bath (also with constant stirring) bring the mixture to a light thick.
Add the pieces of white chocolate and stir to completely dissolve the chocolate in the cream.
The resulting cream strain through a sieve and cool quickly by putting the bowl of cream in ice or in ice water. Then remove the cream for 20-30 minutes in the freezer to complete cooling.
In a separate bowl you will beat into a soft mousse to soft peaks in chilled cream. Continuing to whisk, add the mascarpone...
... and chilled ready base for ice cream.
The resulting fluffy mass can be sent to the ice cream parlor and make ice cream following the instructions. I have ice cream there, so the process was long: the dishes with the future ice cream cover, remove in the freezer. Every 30 minutes get a bowl of ice cream and beat with a mixer until a homogeneous smooth mass. So much time and whisk until until the mixture becomes thick and the mixer will struggle to cope with the task. In this state, the ice cream's ready for further freezing, but first time for tea!!! :)
Pistachios (and salt) are cleaned from shells and fill with boiling water for a few minutes. Then the water is drained and clean the pistachios from the skin.
Prepared pistachios dried and lightly fry in a dry pan (or in the oven), then coarsely chop the nuts with a knife. Frozen cherries coarsely cut with a knife. Chocolate RUB on a grater ( I used the chocolate chips).
Quickly mix up ice cream with cherries, pistachios and half of the grated chocolate.
Forms for final freezing dessert vistream with clingfilm, fill with ice cream, top delay form a film and put in the freezer for a few hours.
The dessert is ready take out of the forms that are exempt from the cling film and decorate with the remaining grated chocolate. I decorated further with cherries, white chocolate and leaves of fresh mint. Dessert is ready! Invite all for a coffee or tea!
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