John Myers
Contents
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Ingredients
Nougat ice cream
- 230 g Chocolate 70% cocoa
- 280 g Ground almonds
- 230 g Sugar
- 4 Eggs
- Grated orange peel
- 5 tbsp Rum
- Raspberries fresh
- 180 ml Milk
- 180 ml Cream
- 200 g Nougat
- 50 g Sugar
- 3 Eggs
- 0,5 kilogram Frozen raspberries
- 3 tbsp Sour cream
- Sugar
- Lime juice
Instructions
- Beat the sugar together with the eggs. Mix the butter with the melted chocolate and add the almonds, orange peel and rum as well. Bake the dough in a buttered, flour-covered cake tin at 170 degrees for about 30-35 minutes in a preheated oven. Then let it cool down, decorate with fresh raspberries and dust with powdered sugar.
- For the ice cream, bring the milk and cream to the boil, melt the nougat in it and stir. Beat the eggs with sugar, add the hot cream mixture and set in a water bath (do not boil anymore). Let the whole thing cool and place in the ice cream maker for 45 minutes.
- Finally bring the raspberries to the boil and strain them through a sieve. Season finely with sour cream, sugar and lime juice.
Nutrition
Serving: 100gCalories: 314kcalCarbohydrates: 28.8gProtein: 4.9gFat: 18.3g
