Bomb frost two chocolates
Ingredients:
Black chocolate ice cream:
2 eggs
2 egg yolks
115 grs. Fine granulated brown sugar
300 ml Cream
225 grs. Chopped black Chocolate
300 ml thick cream
White chocolate ice cream:
140 grs. Chopped white chocolate
Milk 150 ml
50 oz. Fine granulated brown sugar
300 ml thick cream
Chocolate leaves, for garnish
Preparation:
Put a 1.5 liter round cake pan in the freezer at maximum power.
Black chocolate ice cream: beat eggs in a bowl with the yolks and sugar. In one *Vol. melt chocolate over low heat with the cream, stir until almost boiling. Then pour the chocolate egg cream and bring in Vol. in a pot with boiling water, but not touching the water. Heat it until the cream stirring to ensure the back of the spoon. Pour the cream into a clean and cool Vol. Whip cream until it thickens slightly and stir into the chocolate cream. Freeze the cream in a freezer, coat with her pan and freeze 2 hours or until solid.
White chocolate ice cream: in a Vol., melt chocolate over low heat with half the milk. Keep cord from heat and stir. In another Vol. Melt the sugar with the remaining milk. Let cool and mix with the chocolate. Whip cream until it thickens slightly and stir into the cream. Put the cream in the hollow of the pump, cover and freeze 4 hours or until solid. Before serving ice cream, dip the mold in hot water a few seconds. Turn over on a platter and decorate the pump.
* Vol is a stainless steel container for seasoning mixtures etc. is of much use in all kitchens
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