Cake with ice cream and strawberries

Description

Offer Cooks a recipe for delicious cake without baking, prepared on the basis of ice cream, ricotta and strawberries. Despite the relatively large amount of gelatin, the cake turns out very gentle, airy, almost like a souffle. And the sweetness of vanilla ice cream goes well with strawberry acidity.

Ingredients

Ice cream

500 g
Strawberry

650 g
Ricotta

500 g
Cream

200 g
Sugar

6 Tbsp
Gelatin

40 g
Water

200 ml
Cookies

250 g
Cocoa powder

2 tsp
Butter

50 g
Sour cream

1 Tbsp

Cooking

Thaw strawberries.

Cookies grind in a blender together with cocoa into a fine crumb. Add melted butter and sour cream, mix well. Distribute the resulting mass in a detachable form (diameter 22 cm), which will prepare a cake.

Then in cream (100 ml) with sugar (2st. l) to dissolve gelatin (10 g) according to the instructions. In a bowl combine 250 g of softened ice cream 250 g ricotta and cream with the gelatin, mix well and pour into the cake tin over the base. Put in refrigerator until firm.

Then thawed strawberries grind in a blender and strain through a strainer. Strawberry puree divided into 2 equal parts.

In 100 ml. of water with 1 tbsp of sugar to dissolve gelatin (10 g) according to the instructions. To connect one part strawberry puree with dissolved gelatin, mix well and pour over the frozen white layer. Put into the refrigerator for freezing.

Then repeat all steps in step 3, for preparation of white layer with ice cream and ricotta. Pour it on top of frozen strawberry layer. Put into the refrigerator for freezing.

And finally repeat all steps in step 4, for the preparation of strawberry layer. Pour it over the frozen white layer, and put into the refrigerator for freezing.

Before serving, remove sides and garnish as desired.

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