John Myers
Contents
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Ingredients
- 100 g Chocolate 70% cocoa
- 50 g Butter
- 25 ml Extra virgin olive oil
- 20 piece Rosemary fresh
- 40 g Sugar
- 2 Eggs
- 6 Egg yolk
- 6 g Flour
- 400 ml Cream 30% fat
- 75 g Lemongrass
- 88 g Preserving sugar 1: 1
Instructions
- The cake: melt butter, olive oil, rosemary and chocolate and stir.
- Beat the egg, 2 egg yolks and sugar with the whisk until the mixture is thick and light.
- Stir in the liquid chocolate mixture. At the end, fold in the flour very carefully.
- Butter and flour the molds well.
- Preheat the oven to 240 degrees. Put in the molds and bake for 6 minutes. When a crust appears on top, the cakes are ready. Let it cool down a bit so you don't get burned. Detach from the mold. Should slip out by shaking the mold.
- Ice cream: Clean the lemongrass, chop it up and bring to the boil with the cream and vanilla. Let it steep overnight.
- Pass the ice cream mixture and cook with the preserving sugar for 4 minutes.
- 4 Mix egg yolks. Pour in the cream little by little. Open to the rose. Freeze everything in the ice machine.
- Unfortunately, the cooking in the kitchen made it so hot that the ice cream started to flow away again while the dishes were being served. But it was awesome in terms of flavor.
Nutrition
Serving: 100gCalories: 347kcalCarbohydrates: 27.8gProtein: 1.7gFat: 25.6g
