Description
This ice cream cake will decorate any table. Preparing easy. The taste is just divine: on top of vanilla ice cream inside... chocolate filling with coffee beans in chocolate.
Ingredients
-
Yolk egg
6 piece
-
Cream
400 ml
-
Milk
250 ml
-
Brown sugar
100 g
-
Sugar
2 Tbsp
-
Dark chocolate
125 g
-
Liqueur
1 Tbsp
-
Coffee natural
25 g
Cooking
First make the ice cream. 4 egg yolks, lightly beat.
Add the sugar and beat again. I took brown sugar TM "Mistral" Demerara fine. He has a mild caramel flavor and is perfect for making ice cream.
Milk to heat and pour a thin stream into the egg yolks. Return to heat, stirring constantly until thick. Do not boil. Then cool down.
250 ml cream whisk until stable peaks. Add to milk mixture and stir. Put the mass in a container and put in the freezer. Every 40 minutes to get ice cream and mix with a fork or with a mixer.
Cook the beans in chocolate. Just melt 20-30 g chocolate, lower back grain will get neat and clean in the freezer.
A bowl or a deep form (about 1, 3 l) for the pudding to cool in the freezer. Put the bottom and sides of slightly thawed ice cream, leaving a deepening in the middle of about 300 ml. Freeze until firm.
Beat 2 egg yolks with the sugar in a heatproof bowl set in a water bath. This time I took fruit sugar TM Mistral. It is two times sweeter than beet sugar and is better absorbed by the body.
Weight should be light and quite thick. Add half the melted chocolate and liqueur, then 150 ml of cream and coffee beans in chocolate.
Fill the recess in the ice cream and remove in the freezer for a few hours.
Before serving, lightly hold the mold under running hot water and overturn onto a plate.
On top pour the remaining melted chocolate.
You can bring to the table. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.