Description
From the ingredients listed in the Guest 1948 for ice cream. Recalls and ice cream, and candy "bird's milk" with a delicate soufflé - at the same time.
Ingredients
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Milk
1 l
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Cream
500 ml
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Gelatin
50 g
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Condensed milk
1 can
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Butter
200 g
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Sugar
2 cup
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Vanilla
2 g
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Dark chocolate
2 piece
Cooking
Soak gelatine in 100ml cold water, then heat it until dissolved, stirring constantly but do not boil.
While gelatin is soaking, mix the milk, sugar and vanilla and heat, stirring constantly, until the sugar dissolves, but do not bring to a very hot state.
Add to the saucepan with the cold milk cream.
Add there's our dissolved gelatin.
Whip the milk-gelatin mixture with a mixer. Beat will have 15-20 minutes. At first it will look like.
As whipping the mixture to increase in volume so. Oh, I forgot to clarify, the pot I used 5-liter, that was a reserve for the increased mass.
Put our whipped mass to cool. I have in the fridge was not, I was chilled the way, in a basin of cold water.
Until the mass cools, prepare condensed milk and butter.
Condensed milk put in a bowl, she cut chunks of very cold butter.
Whisk the condensed milk with butter until fluffy state.
In the cooled milk mixture put cream from condensed milk.
Whisk all of this "economy" again. I while whipping the mass of a little opal, do not worry, do not worry.
Put our pan in the freezer. I, again, place in the freezer for such a big pot is not turned. I spread the contents of the pan into two smaller container. This is more convenient. Cools faster, and you can then use one part as did I, and the second part will be in the freezer waiting in the wings, so to speak, will be finished for when you need to quickly prepare a delicious dessert. Freeze 10-12 hours. Then one part to get it out of the freezer and refrigerate. Keep in the refrigerator until then, until the mixture has thawed a little. She needs to bounce elastically when pressed with your finger. Beat this mixture with a mixer thoroughly and for a long time, about 20 minutes, until a light, airy consistency. First vzbivayte will be difficult, do not panic.
To smash to pieces half tiles of dark chocolate and half tiles of dark chocolate with nuts, add 3-4 tbsp of milk.
Melt the chocolate on very low heat, constantly stirring intensively.
To make the capacity in which you are going to freeze the dessert, baking paper. Pour on the chocolate paper, flatten with a spoon.
Gently spread on chilled chocolate whipped weight, even out with a spoon.
Melt the remaining chocolate, allow it to cool slightly but not harden. Pour the chocolate on top of ice cream.
Even out with a spoon. Close the container lid to odors did not spoil our bird's milk. Freeze in the freezer.
Cut into cubes and eat. It is very tasty! Bon appetit!
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