John Myers
Contents
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Ingredients
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
Instructions
- 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.
Nutrition
Serving: 100gCalories: 548kcalCarbohydrates: 15.8gProtein: 2.9gFat: 53.1g
