John Myers
Contents
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Ingredients
Raspberry ice cream:
- 500 ml Cream
- 1 kg Frozen raspberries
- 120 ml Honey
- 2 pcs Eggs
- 2 Pc. Egg yolk
- Salt
Chocolate Tart:
- 200 g Chocolate 70% cocoa
- 4 pcs Eggs
- 200 g Butter
- 100 g Sugar
Instructions
- For the ice cream, thaw the raspberries and process them in the blender to a very fine puree and then mix them with the remaining ingredients and store in the refrigerator until use. About an hour before dessert, pour the mixture into the ice cream machine and serve fresh.
- For the tart, preheat the oven to 180 ° C top / bottom heat and grease the molds. Melt the chocolate in a bain-marie, in the meantime separate the eggs and beat a firm snow out of the egg white.
- Beat the butter and sugar at room temperature until frothy and mix with the egg yolks. Mix at the highest level for about 5 minutes. Then add the melted chocolate and carefully fold in the stiff whipped cream with your hand. Divide the mixture between the molds and bake for about 16 minutes.
Nutrition
Serving: 100gCalories: 477kcalCarbohydrates: 53.3gProtein: 1gFat: 29g
