In a heatproof bowl Cream the eggs with the yolks and sugar, then place the bowl over a pan of water to boil small (the water should not be in contact with the bowl) and continue stirring until the mixture is thick, being careful not to curdle the eggs. Remove the bowl from the pan and let cool, stirring carefully from time to time, then divide the mixture into three containers.
Melt the chocolate in a bowl placed over a pan of water to boil small (always keeping the bottom of the bowl away from water). Remove from heat, let cool a bit ', then add it to one of the vessels. With the mixer mix the strawberries with a tablespoon of extra sugar, sieve to remove seeds, then add the sauce to a second dose of egg and sugar mixture.
Finally, add the vanilla extract to the third compound. Divide the whipped cream between the three containers and mix well. Put in freezer to freeze until almost completely, stirring occasionally to break up any crystals. Lightly grease a square die of 15 cm per side, 8 cm high, and line with two strips of baking paper placed on a cross, leaving the paper overflows.
With a spoon, transfer the ice cream almost frozen in the mold, alternating the flavors to taste. Press well to avoid the formation of air bubbles. Leveled and left in the freezer overnight. Hold the tile at room temperature for about fifteen minutes before you flip it. Garnish with fresh strawberries.
Alternatively, the three flavors of ice cream frozen separately and serve balls in a retro egg cup with strawberries aside.
Melt the chocolate in a bowl placed over a pan of water to boil small (always keeping the bottom of the bowl away from water). Remove from heat, let cool a bit ', then add it to one of the vessels. With the mixer mix the strawberries with a tablespoon of extra sugar, sieve to remove seeds, then add the sauce to a second dose of egg and sugar mixture.
Finally, add the vanilla extract to the third compound. Divide the whipped cream between the three containers and mix well. Put in freezer to freeze until almost completely, stirring occasionally to break up any crystals. Lightly grease a square die of 15 cm per side, 8 cm high, and line with two strips of baking paper placed on a cross, leaving the paper overflows.
With a spoon, transfer the ice cream almost frozen in the mold, alternating the flavors to taste. Press well to avoid the formation of air bubbles. Leveled and left in the freezer overnight. Hold the tile at room temperature for about fifteen minutes before you flip it. Garnish with fresh strawberries.
Alternatively, the three flavors of ice cream frozen separately and serve balls in a retro egg cup with strawberries aside.
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