John Myers
Christmas Ice Confectionery
The perfect christmas ice confectionery recipe with a picture and simple step-by-step instructions.
- 100 g Dark couverture
- 40 g Nougat raw mixture light
- 150 g Coconut oil
- 1 tbsp Cocoa
- 75 g Powdered sugar
- 0,5 tube Taste of rum
- 4 go. tsp Orange peel flavor
- 1 tsp Speculoos seasoning
- Melt the couverture, nougat and coconut fat over a medium heat over a water bath. Gradually add all the remaining ingredients and stir in vigorously with a whisk. Maintain the heat and leave the mixture over the water bath for approx. 10 minutes while stirring occasionally.
- Then fill them into cold-rinsed silicone molds and let them set in the refrigerator. After toppling the ice confectionery, put it in praline molds, give it away …………. or snack yourself. It should always be stored in the refrigerator. They will soon be even better if you put them in the freezer about 30 minutes before consumption.
- The coconut oil gives them a touch of coolness and melts on the tongue – but also without having been in the freezer beforehand.
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