Description
Did not looking at recipes on a whim, that just found in the fridge. The result: a tasty, but watery (melting quickly). After all milk had to take two times less (respectively decreasing and the sweet component), or use thickeners, such as starch. Soy sauce in the final product is not felt, but sets off the neutral taste of watermelon jam.
Ingredients
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Topping pastry
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Chocolate milk
100 g
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Yolk egg
1 piece
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Soy sauce
1 Tbsp
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Jam
150 ml
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Milk
500 ml
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Ricotta
250 g
Cooking
Ingredients for the ice cream. The caramel topping had planned to use when feeding but then changed his mind.
Mix the milk, ricotta, egg yolk, soy sauce and syrup from the jam.
Pour into ice cream maker (I have automatic Caple IC3308C). After half an hour of cooking, added finely chopped pieces of watermelon jam. This ice cream becomes an hour
Pour any topping (I thought about it and used a jam from mulberry). Although, I thought quite self-sufficient ice cream and special toppings him unnecessarily.
Part of ice cream laid out in special molds for Popsicle (I have a BLOB of cookie cutters for mini Popsicle from the company Zoku) and sent in the freezer.
So the ball looks like after being frozen. Removed very easily (the bottoms in the form of a soft silicone, they are easily turned inside out when you pull the Popsicle for the stick).
Next step: prepare ingredients for coating Popsicle. Melted the chocolate in the microwave at full speed (30 sec., but it depends on the power). Also I have a pink chocolate topping.
Dip each ball into the melted chocolate and quickly sprinkle with sprinkles while the chocolate glaze is not frozen. You can eat immediately or store in the freezer (it is possible to roll up his Popsicle in plastic wrap and store in the freezer just in bulk, especially don't expect.. Bon appetit!
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