Chocolate chili ice cream on amaretto cream with mango

Ingredients for 4 servings:

• 40 g sugar
• 500 ml milk
• 1 pack of pudding powder (cream flavor)
• 1 egg yolk
• 2 egg whites
• 500 ml cream
• 2 tbsp Amaretto
• 200 g dark chocolate
• 2 tbsp cocoa powder, dark
• 2 tbsp cocoa powder, light
• 2 tsp chili powder
• 1 mango(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

It’s best to prepare the ice cream a day in advance. Cook the cream pudding according to the instructions with the milk and 40g sugar, then let it cool. Whip 150ml of cream and beat 2 egg whites until stiff. Carefully fold the whipped cream and egg whites with the Amaretto and 1 egg yolk into the pudding. Pour everything into 4 glasses and refrigerate. Melt the chocolate in a bain-marie and add the chili powder. Whip 200ml of cream with the dark and light cocoa powder until stiff. Carefully fold the chocolate cream into the chocolate and let it set in the freezer for about 4 hours. Peel the mango, cut 4 attractive wedges for decoration, and dice the rest. Place 2 scoops of ice cream on top of the Amaretto cream, sprinkle some mango cubes on top, and decorate with the remaining whipped cream and a little cocoa powder. Place a mango wedge around the edge. If you put the ice cream in the freezer the day before, you should let it soften a little in the refrigerator for about 2 hours before serving.