Chocolate Ice Cream, Berry Jelly and twisted Boys

5 from 9 votes
Prep Time 30 minutes
Rest Time 12 hours
Total Time 12 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 548 kcal


For the chocolate ice cream:

  • 1 Can Sweetened condensed milk
  • 500 g Whipped cream
  • 2 tbsp Cocoa
  • 150 g Dark chocolate

For the berry jelly:

  • 2,5 Pc. Gelatin sheet
  • 100 ml Elderflower syrup
  • 3 Splash Lemon
  • 150 ml Currant juice

For the "twisted boys":

  • 100 ml Sour cream
  • 1 Pc. Egg
  • 1 Pc. Egg yolk
  • 1 tsp Liquid butter
  • 2 cl Rum
  • 3 Pc. Rum Flavoring
  • 200 g Flour
  • 0,5 tsp Baking powder
  • 25 g Sugar
  • 1 Pr Salt
  • 2 packet Vanilla sugar
  • 1 kg Palmin Coconut Fat
  • 1 Pr Powdered sugar


  • Melt 50 g chocolate and let cool down briefly. Chop 100 g chocolate into small pieces.
  • Mix the condensed milk with the cocoa in a bowl. Whip the cream and fold under.
  • Now stir in the melted chocolate and then add the chopped chocolate. Pour the mixture into a freezer and place in the freezer for at least nine hours.
  • For the berry jelly, soak the gelantine in cold water in a bowl for 10 minutes.
  • Mix the elderflower syrup with 50 ml of water, lemon juice and currant juice in a saucepan and heat gently. Squeeze out the gelatin sheets well with your hands and stir into the juice mixture. Fill into small molds and refrigerate for several hours.
  • Mix the sour cream with the egg, egg yolk, melted butter, rum and rum flavor. In a separate bowl, mix the flour, baking powder, salt, sugar and vanilla sugar.
  • Now stir the sour cream mixture into the flour mixture and work it into a smooth dough. Roll out the dough on a floured work surface and cut long pieces approx. 4 x 2 cm.
  • "Twist" these together. Heat the fat in a saucepan and bake the "boys" in it. Turn with two forks. When they swim up they are ready and can be served dusted with powdered sugar.


Serving: 100gCalories: 548kcalCarbohydrates: 15.8gProtein: 2.9gFat: 53.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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