John Myers
Contents
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Ingredients
vanilla icecream
- 200 ml Cream
- 110 g Sugar
- 2 Vanilla pods
- 8 Egg yolk
- 150 ml Milk
Crepes
- 200 g Flour
- 1 tbsp Sugar
- 1 pinch Salt
- 200 ml Milk
- 8 Eggs
- 1 tbsp Butter
Nut nougat cream
- 120 g Margarine semi-fat linoleic acid 30-50%
- 50 g Honey
- 60 g Nut oil
- 45 g Sugar
- 90 g Ground hazelnuts
- 40 g Cocoa powder
- 10 g Food starch
Strawberry-ginger jus
- 250 g Fresh strawberries
- 50 g Fresh ginger
- 2 tbsp Sugar
Instructions
vanilla icecream
- For the vanilla ice cream, whip the cream until stiff. Bring the milk with the pulp of the vanilla pods and the pods to the boil briefly and allow to cool - remove the pod.
- Mix the egg yolks with sugar until they are almost white and fold in the cream and milk. Put everything in the ice cream maker immediately.
Crepes
- For the crepes, sieve the flour through a sieve into a bowl. Add the sugar, salt, milk and the eggs one after the other and stir to form a smooth batter.
- Rub a little fat on a coated pan - only add enough batter to the pan and distribute it to make a thin crepe.
Nut nougat cream
- For the nougat cream, mix margarine, honey, oil, powdered sugar and vanilla sugar to a smooth mass. Mix the remaining ingredients and then add to the mass. Mix everything well.
- Heat the cream in a water bath until the sugar crystals have dissolved and the cream is so liquid (but still viscous) that it can be filled into glasses. Store in the refrigerator. Fill the crepes with it and roll up.
Strawberry-ginger jus
- For the strawberry-ginger sauce, puree the strawberries. Peel the ginger, chop it very finely or grate it and add. Add sugar. Puree everything thoroughly again.
- Spread the strawberry-ginger jus on the plates, place a creper roll on top and serve the ice cream with it.
Nutrition
Serving: 100gCalories: 280kcalCarbohydrates: 29.8gProtein: 4gFat: 16.1g
