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Cocoa and mint ice cream cake

Cocoa and mint ice cream cake


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Rock:

Beat the egg whites until stiff. Then add the sugar and continue mixing until the composition becomes glossy. Add the lemon juice. Bake on low heat until the meringue top is dry, about 4 hours.

Ice cream:


I mixed the yolks with the sugar until they became fluffy like a cream. I added the hot milk, I mixed it and I put it on the fire again, until the composition thickened a little. I left it to cool.

Meanwhile, I beat the whipped cream and mixed it with mascarpone. After the egg composition cooled, I added a little to the whipped cream mixture, stirring continuously.

I divided the composition into 2 parts. In one I put cocoa mixed with Nesquik, and in the second the mint syrup.

I put the dishes in the freezer until it hardened a little.

In the tray in which I baked the top, lined with food foil, I put the composition for the ice cream, layer after layer and covered with the meringue top. I wrapped everything in foil and put it back in the freezer, until it was completely frozen.

Before serving, I turned it over on the plate and garnished it with whipped cream and chocolate flakes.


Ice cream cake with chocolate and berries

Start with leaf. For a countertop with a diameter of 18 cm, you need:

  • 2 eggs
  • 75 gr butter
  • 100 gr dark chocolate
  • 175 gr sugar
  • 65 ml whipped milk
  • 50 ml water
  • 50 ml vegetable oil
  • 180 gr flour
  • 30 gr cocoa
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/3 teaspoon baking soda
  • 1 pinch of salt

Preheat the oven to 170 degrees C.

Prepare the cake tin for baking, grease it with butter, line the bottom of the tin with baking paper and set it aside.

Put the dark chocolate together with the butter and put the bowl on the bain marie until all the chocolate has melted. Stir vigorously and set aside. In a bowl, mix flour, cocoa, baking powder, baking soda and salt, set aside.

In another bowl, mix the eggs with the sugar until it doubles in volume and the composition turns white. Gradually pour in the whipped milk, water, vegetable oil, and vanilla extract. Pour melted chocolate over the formed composition, then incorporate the flour and cocoa mixture, mixing gently with the whisk.

Pour the composition into the prepared baking dish, and bake in the hot oven for 45 minutes.

Take the toothpick test. If the top of the toothpick remains crumbled with the top and the chocolate, then the top is ready. If you notice traces of viscous chocolate on the toothpicks, then leave them in the oven. Remove the countertop from the oven and let it cool COMPLETELY in the oven! If you remove the countertop while it is still hot, you risk it breaking!

My countertop made a slight cap. If you suffer the same way, cut the cap so that you get a 3 cm high countertop.

In the meantime, get ready ice cream:

  • 150 ml water
  • 100 g of sugar
  • 50 gr cocoa
  • 150 gr dark chocolate
  • 200 ml sour cream for whipped cream
  • 1 teaspoon vanilla extract

In a bowl that you put on the bain marie pour the water and sugar and let the sugar melt completely.

Put the cocoa in a sieve and sift it over the mixture of sugar and water, stirring constantly so that it does not become lumpy. Let the composition on a bain marie for 5 minutes to boil lightly.

Take the bowl from the bain marie and put the broken chocolate pieces, stir vigorously to obtain a liquid composition. Allow to cool completely, then refrigerate the composition for another 30 minutes.

Beat the whipped cream until you get a fluffy composition, then mix it with the chocolate cream in the fridge.

On the serving plate, mount the ring of the form in which you baked the top, place the top in the form, and pour the chocolate composition over the top.

Put the tray with the cake in the freezer for 4 hours, or best of all, leave it overnight.

Remove the cake from the freezer, leave it for 10 minutes at room temperature, gently pass the knife between the cake and the cake form and then remove the ring from the form.

Put the cake back in the freezer for at least 30 minutes.

In the meantime, you can prepare ornate.

  • 50 gr dark chocolate
  • 200 gr berries
  • fresh mint leaves

In a bag, put 50 gr chocolate cut into pieces, put on the fire a kettle with water. When the water starts to boil, turn off the heat and carefully "dip" the bag in water for a few seconds so that all the chocolate melts. Squeeze all the chocolate in one corner of the bag, cut the bag slightly in one corner.

Remove the cake from the freezer and immediately draw lines over the cake. Because the cake is frozen and the chocolate is hot, you will notice that the chocolate will harden instantly!

Quickly, quickly place the berries and mint leaves over the chocolate grate. Put back in the freezer and keep like this until serving.

Before serving, leave the cake at room temperature for 10-15 minutes. Cut into slices with a knife passed through hot water.

If you liked Andrea's recipe, you can find more on her blog: andreeachinesefood

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Very creamy chocolate ice cream

Very creamy chocolate ice cream with natural whipped cream. How to make homemade ice cream without ice needles (crystals)? Ice cream recipe shown below allows you to slice the ice cream as soon as you take it out of the freezer - without having to wait 5 minutes next to it. Here I am convinced that I have reached the sensitive point of ice cream lovers. How can you not like an ice cream that is extremely creamy and abounds in chocolate?

A good homemade ice cream is made with quality ingredients. If you want to do it with imitation whipped cream (vegetable like hulala), don't even do the job because it doesn't make sense. For chocolate ice cream you need quality cocoa, eggs, natural whipped cream (sweet cream) and good household chocolate.

With this combination you can't go wrong and you will get a really creamy ice cream.


Homemade ice cream with vanilla and raspberries

The dream of any housewife who prepares homemade ice cream is for it to be good, creamy, without ice needles.

Do you think this is possible without an ice cream machine, without taking out and mixing to break the needles?

The final taste of the ice cream depends on the fat content of the ingredients used. The creamy, fine, delicate taste is obtained when using products with maximum fat content.

I won't go into too much detail, I'm just telling you that she was praised the most by my children, and my daughter said:

This amount that you put in my cup, in trade I would eat in about 3 rounds, I will eat yours in one breath, I would even ask you :))))

The vanilla-raspberry combination was today's choice, but you can change as you like, keeping the basic recipe - cream, butter, egg yolk, sugar, white chocolate - by adding dried fruit, blackberries, blueberries, nuts, pistachios, caramel, hazelnuts or everything else will come to mind

Ingredients Homemade ice cream with vanilla and raspberries

500 ml LaDorna cream (or any other type of cream with a high fat content)

juice from half a lemon

How to prepare homemade ice cream

To start, put the yolks together with the sugar and butter in a double-bottomed saucepan.

Turn on the heat, add the chicken to the saucepan and stir continuously until the sugar is diluted. Be very careful not to get caught!

The safest variant, but which lasts a little longer, is the one in which you take this step in a metal bowl that you put on the steam bath.

In the hot mixture put the chopped chocolate and the vanilla sugar and mix until the mixture is homogeneous.

Transfer to a bowl with cold water and stir until cool.

The cold cream, from the fridge, put it in a cold bowl and mix it until it becomes fluffy and firm.

Add the chocolate mixture in three stages, stirring gently, from the bottom up. When you add the lemon juice for the third time. Homogenize the ice cream.

Prepare a saucepan with a lid and pour the mixture. Sprinkle over the raspberries (frozen or fresh, it's good either) and lightly press on it until it enters the cream. Don't mix, you risk changing the color to pink, it wouldn't be a problem, but if you want it to look like mine, you do it the way I did.

Put the lid on the casserole (the more airtight, the better) and put the casserole in the freezer. I left her overnight. Being fatter, it freezes harder, but the result is much better!


After Eight mint and chocolate cake

After Eight mint and chocolate cake. May 11th was my birthday and I kept thinking about what cake to make. Mint and chocolate go great. My favorite combination is chocolate and oranges. Other things that I love about a cake or a cake are: marzipan (I'm talking about almond marzipan paste), candied fruitcandied lemon or orange peel), glazed chestnuts, cocktail cherries, creams with butter and lemon or lime, fresh raspberries with whipped cream and… the list goes on.

Vanilla is the no.1 flavor followed by flavored liqueurs like Cointreau (or Grand Marnier - orange flavor), limoncello or real rum (eg Stroh). I kept making cakes with the above and I always wanted (and I haven't had time) to make something with mint and chocolate. Inspired by the delicate and crunchy After Eight mini-chocolates. A layer of dark chocolate on the outside and a creamy, fragrant and refreshing mentholated filling on the inside.

The idea is good but how do I do it? Jam session hard :). Let's start with the countertop. I need a chocolate countertop. Clearly make the countertop to the Viennese Sacher cake (see here the recipe for Sachertorte) but multiplied by 1.5 x (for the shape of 28-30 cm, not 22 cm). With butter and melted chocolate. Solved! The surface chocolate cream is a cocoa cream with eggs and butter beaten on steam. Exactly the one from islere (see here islere recipe). And vanilla! The secret is that at Easter, making the islerele, I doubled the quantities of the cream ingredients and kept some of it in the freezer. Et voila… when I need to defrost the casserole with the finest cocoa cream in the world!

That was the simple part. Improvisations that include mint follow. I need a butter cream with mint to fill the cake and a sherbet glaze (fondant) for decoration. Both should be mentholated well, refreshing and fragrant. But do not go to the "toothpaste" area. So in moderation. I have at the window a long planter in which I grow culinary weeds: mint, chives, tarragon, rosemary, basil, curly parsley and thyme. Of all the mint, it is the strongest and it grew to half a meter. So I put the scissors in it and chose a "tree" full of fragrant leaves.

Logic dictated this: for butter cream with mint I will make exactly the recipe from islere steam cream (from eggs, sugar and a little vanilla) and instead of cocoa I will put a fresh mint paste-infusion with a little dye natural food. For the sherbet type icing (fondant) I will make a boiled sugar syrup with a little water and I will burn the mint leaves in it. Then I will mix and strain it and we will see how it beats with the mixer and if it whitens and binds like a glaze.

I must mention that Diana also came to me and that we laughed and had a lot of fun improvising this cake. He kept telling me: write down what you're doing so we won't know how to write the recipe :). The cake was a large one, 30 cm in diameter and approx. 2.7-2.8 kg. Out of it comes approx. 22-23 slices of 125 g each.


Ice cream:

  • 3 Coptic avocados
  • 1 banana
  • 1 tablespoon raw honey (or any other favorite sweetener)
  • 1-2 tablespoons lemon juice
  • 8 mint leaves
  • 2 drops of peppermint essential oil
  • ½ teaspoon spirulina powder

Chocolate topping:

  • 3 tablespoons melted coconut butter in a bain marie
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla powder

  • For the countertop we need:
  • 4 egg whites
  • 150 g sugar
  • esenta de rom
  • For ice cream we need:
  • 250 g mascarpone
  • 500 ml liquid cream
  • 2 yolks
  • 100 g sugar
  • 100 ml of milk
  • 4 teaspoons cocoa
  • 4 tablespoons Nesquik
  • 200 ml mint syrup

Whisk the egg whites. Then add the sugar and continue mixing until the composition becomes consistent and glossy. The essence of rum is added. The meringue is poured into a tray lined with baking paper and baked over low heat, with the oven door open, until the meringue top becomes dry for about 4 hours.

I mixed the yolks with the sugar until they became fluffy like a cream. I added the hot milk, I homogenized and I put it on the fire again, until the composition thickened a little. I let it cool.

In the meantime I beat the whipped cream and mixed it with mascarpone. After the egg composition has cooled, I added a little to the whipped cream mixture, stirring constantly.

I divided the composition into 2 parts. In one I put cocoa mixed with Nesquik, and in the second mint syrup.

I put the dishes in the freezer, until the composition hardened a little.

In the tray in which I baked the top, lined with food foil, I put the composition for the ice cream, layer after layer and covered with the meringue top. I wrapped everything in foil and put it back in the freezer, until it was completely frozen.

Before serving, I turned it over on the plate and garnished it with whipped cream and chocolate flakes.


Video: Martha Collisons Mint Choc Chip Ice Cream Cake. Waitrose (July 2022).


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