John Myers
Contents
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Ingredients
- 2 packet Ice powder Diamant from Pfeifer and Langen for milk ice cream
- 1 packet Ice powder for fruit ice cream
- 600 ml Milk
- 100 ml Liquid cream
- 500 g Strawberries, frozen ones too
- 1 Vanilla
- 5 Heaped tablespoons of cocoa
- 2 tbsp Dark chocolate spread or whole milk
- 100 g Meringue, meringue small variant
- 1 26 springform pan
- 1 Packs of chocolate decors to decorate
Instructions
- Wash the strawberries, dry with crepe and puree with a blender. Then mix in the powder as instructed, the subsequent foaming with the whisk is very important. Spread the bottom of the springform pan with parchment paper. Then lay out the meringues on the bottom and pour the first mixture on top. If you let the shape rotate back and forth between two hands, the mass spreads out smoothly. Then freeze the mold for about 4 hours.
- Location ice. Now the first layer of ice is frozen, you can then prepare the next layer. To do this, mix 300 ml milk and 50 ml cream with the next pack with the whisk, then add the cocoa, if you like it particularly "chocolatey", heat some chocolate spread in the micro and stir it into the ice cream mixture. Now put this mass back on the first layer. Same process. Freeze for another 3 hours.
- Beat the last pack of powder again with the same milk / cream mixture, scrape out the vanilla pod with the blunt side of a knife and mix well into the mixture. Now place this mixture on top of the chocolate ice cream, freeze for 1 hour. Then place the decorative elements and the whole thing Let freeze for another 3 hours.
- Finally, remove the cake from the mold with a narrow knife, then use a "cake saver" to transfer the cake to a serving plate. The cake can be cut into pieces with a very sharp knife. If you like it, you can make a fruit sauce from kiwi fruit and powdered sugar and decorate it with a piece of ice.
Nutrition
Serving: 100gCalories: 48kcalCarbohydrates: 4.8gProtein: 3.4gFat: 1.6g
