8/2/2019 Ice Cream Surprise Recipe

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8/2/2019 Ice Cream Surprise Recipe

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CHOCOLATE ICE CREAM SURPRISE

 INGREDIENTS:

1 dark ready-made biscuit base, 18cm in diameter

 For the dark brown layer

1 egg

2 tbsp of water

100g melted LINDT EXCELLENCE 70%

150ml whipping cream

 For the light brown layer

1 egg

2 tbsp of water

100g melted LINDT Milk chocolate

150ml whipping cream

 For the white layer

Step 1:

Step 2:

200ml milk 

50g white (crystal) sugar

Seeds scraped out of 1 vanilla pod

3 egg yolks

200ml whipping cream

 For the meringue

3 egg whites

1 pinch of salt

100g icing (powdered) sugar

50g melted LINDT EXCELLENCE 70%

 PREPARATION:

For the dark layer, beat the egg with two tablespoons of water over a pot

of hot water until frothy.

Stir in the melted chocolate.

Remove the bowl from the hot water.

Whip the cream and gently fold into the frothy mass.

Pour it into a round bowl or mould of about 18 cm in diameter.Place in freezer for about 30 minutes.

 

Meanwhile, start the light brown layer by beating the egg together with 2 tbsp

of water over a pot of hot water until frothy.

Stir in the melted milk chocolate.

Remove the bowl from the hot water.

Whip the cream and fold into the frothy mass.

Remove bowl from freezer and pour the mixture on top of the

frozen dark brown mass and smoothen out the top.

Place in freezer for about another 30 minutes.

 

 

 

 

8/2/2019 Ice Cream Surprise Recipe

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Step 3:

 

Prepare the white layer now.

Bring the milk sugar and vanilla seeds to a boil; remove pan from the stove and beat in the egg yolks.

Stir the mixture over medium heat until it has thickened.

Allow the sauce to cool, whip the cream and then gently fold it into the mixture.

Remove the bowl from the freezer and evenly distribute the mixture over the light brown one.

Gently press the biscuit base on top of the white layer.

Place the ice-cream bomb in the freezer for another 4 hours.

 

 

Step 4:

 

Turn the frozen ice-cream bomb out of the mould or bowl onto a serving platter.

Beat the egg whites with a pinch of salt until stiff while slowly

sprinkling the icing sugar into the mixture.

Continue beating until the mass is thick and creamy.

Coat the ice-cream bomb with the beaten egg white mixture and brown with a Bunsen burner.

Dribble the liquid chocolate decoratively over the bomb.