John Myers
Contents
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Ingredients
Yogurt ice cream:
- 500 g Greek style yogurt
- 100 g Sugar
- Juice of a lime
- 1 Pr Salt
- 500 ml Cream
Chocolate cake:
- 300 g Dark couverture
- 300 g Butter
- 150 g Sugar
- 2 Pc. Eggs
- 5 Pc. Egg yolk
- 90 g Wheat flour
- 0,5 tsp Salt
- Butter for greasing
- Powdered sugar
- Lemon balm
Fruit level:
- 150 g Strawberries
- 150 g Blueberries
- 150 g Raspberries
- 150 g Sugar
- 150 g Water
Instructions
Yogurt ice cream:
- Put the yoghurt in a bowl and stir together with the sugar and the juice of a lime and a pinch of salt.
- Then whip the cream and fold in the yogurt mixture. Put the mixture in the freezer for about 5 hours.
- Mix the mixture with a spoon every hour so that no ice crystals can form.
Chocolate cakes:
- First grease the bowls for the cake with butter. Then put the sugar, a pinch of salt, the eggs and the 5 egg yolks in a bowl and stir.
- At the same time, heat the butter and grate the couverture and add it to the hot butter.
- Put the melted warm butter mixture in the bowl and stir. Add the 90 g flour and stir until a homogeneous mixture is formed.
- Then distribute the mixture on the molds and store in the refrigerator until you need them.
- Baking time 10 min at 200 ° C. After baking, sprinkle with powdered sugar and place a lemon balm leaf on the chocolate cake for decoration.
Fruit level:
- Put the water together with the sugar in a saucepan and add the fruits.
- Bring to the boil briefly and then mix to a mass with a hand blender.
- Put the mixture on the plate and serve with the fruit and chocolate cakes and the ice cream.
Nutrition
Serving: 100gCalories: 318kcalCarbohydrates: 32gProtein: 2.7gFat: 19.9g
