Chocolate-Cherry Ice Cream with White Chocolate “Quick Breakfast” Recipe
After seeing this ice cream, I fell in love with the picture))). The recipe was rewritten and safely forgotten, it seemed difficult. I had it for several years. And it turned out that everything is very simple and divinely delicious – light sour cherry, velvety and rich chocolate, almond aftertaste, white chocolate elegance and slightly crunchy dark chocolate! Why didn’t I do it before??? The recipe is a little fake for yourself, the original source was on the Italian website. Do not be afraid of the number of ingredients – everything is much easier than it seems!
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Instructions
  1. Grate or slice the dark chocolate and put it in the freezer.
  2. Chocolate cream. In a saucepan with a thick bottom, put the sugar, starch, cocoa powder, 50 g of sugar and salt, stirring, bring to a boil and cook for 15 seconds after boiling. Remove from heat.
  3. Put the broken milk chocolate, confit, curd cheese, and vanilla in a bowl.
  4. Pour the milk mixture into the bowl and cover for 5 minutes.
  5. Stir until smooth. Cool and add the almond extract-the chocolate cream is ready.
  6. Cherry jam. Bring the cherries, dried cranberries, sugar and lemon juice to a boil and cook over low heat for 5 minutes. If for adults-add rum. Cool and drain a little.
  7. White chocolate with vegetable oil to dissolve in a water bath or melt in a microwave.
  8. In the form of putting all the layers. On the bottom of the form, spread part of the chocolate cream.
  9. It has some cherry jam on it. Pour part of the strachatella from white chocolate, sprinkle with part of the frozen dark chocolate and so on until it ends.
  10. Top-chocolate cream, sprinkled with frozen chocolate.
  11. Cover in contact with parchment and put in the freezer-I have for the night.
  12. Take it out and put it in the refrigerator for a few minutes. Spread out or serve in a General form.
  13. Enjoy it!
  14. Bon appetit.
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