John Myers
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Eggnog Rice and Chocolate
The perfect eggnog rice and chocolate recipe with a picture and simple step-by-step instructions.
For the ice cream:
- 250 ml Cream 30% fat
- 125 g Sour cream
- 4 Pc. Eggs
- 125 g Cane sugar
- Tonka bean
- 125 ml Cream
For the chocolate:
- 100 g Chocolate 70% cocoa
- 500 ml Milk
- 100 g Sugar
- 2 Pc. Eggs separated
- 2 tsp Cocoa
- Food starch
- 3 Bl. Gelatin
Eggnog rice
- Stir the eggs over the water bath until foamy, remove from the heat and slowly stir in all the ingredients except the cream. Let cool in the refrigerator, whip the remaining cream until stiff and fold into the mixture. Then place in the ice cream maker for about an hour and then leave to freeze in the freezer for about four hours.
chocolate
- Melt the chocolate. Heat the milk with the cocoa separately, thicken a little with the mixed cornstarch, remove the mixture from the stove and let it cool slightly.
- Mix the egg yolks with the sugar and then slowly stir in the cocoa milk. Stir in the melted chocolate as well. Squeeze out the dedicated sheet of gelatine, stir into the still warm mixture and finally fold in the stiff egg whites. Fill the mixture into champagne bowls and place in the refrigerator for at least six hours.
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