John Myers
Contents
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Ingredients
Hazelnut ice cream:
- 0,25 l Milk
- 0,25 l Cream
- 75 g Sugar
- 1 Pc. Vanilla pod
- 3 Pc. Egg yolk
- 2 Pc. Eggs
- 125 g Hazelnut butter
- Grated orange peel
- 0,5 tsp Grated ginger
Blueberry reduction:
- 180 g Blueberries
- 60 g Preserving sugar 3: 1
- 3 tsp Cointreau
Milk Streusel:
- 40 g Skimmed milk powder
- 40 g Flour
- 12 g Food starch
- 15 g Sugar
- 2 g Salt
- 55 g Melted butter
Coffee brownie:
- 400 g Dark chocolate
- 75 g Butter
- 150 g Sugar
- 2 tbsp Soluble coffee powder
- 2 tbsp Fresh espresso
- 2 Pc. Eggs
- 105 g Flour
- 0,25 tsp Baking soda
- 0,25 tsp Salt
Instructions
Hazelnut ice cream:
- For the hazelnut ice cream, scrape the pulp out of the vanilla pod and heat it together with the pod with the milk and cream.
- Add half of the sugar and bring everything to a boil. Now mix the eggs with the yolks and beat them with the other half of the sugar in a food processor until frothy.
- Slowly stir in the hot milk. Heat the egg mixture on a hot water bath for about 10 minutes while stirring continuously.
- When the egg mixture starts to set, pass through a sieve and mix with the hazelnut butter, the orange peel and the grated ginger and leave to cool.
- Put the mixture in an ice cream maker and let it freeze for 45 minutes. Then fill into a lockable box and place in the freezer until serving.
Blueberry reduction:
- For the blueberry reduction, bring the blueberries to the boil with the preserving sugar, puree and strain through a sieve.
- Mix with the Cointreau.
Milk Crumble:
- For the milk crumble, preheat the oven to 120 ° C. Mix powdered milk with flour, sugar, cornstarch and salt in a bowl.
- Add the melted butter and mix with a spoon.
- Place the resulting crumbs on a baking tray lined with baking paper and bake in the oven for 20 minutes.
- Take out and let cool down.
Coffee brownie:
- For the coffee brownie, heat 200 g of chocolate with the butter, sugar, instant coffee and fresh espresso in a saucepan and allow to cool slightly. Whisk the eggs in a cup.
- Stir into the slightly cooled chocolate mass. Chop 200 g chocolate.
- Carefully fold in together with the flour, baking soda and salt. Fill the resulting mass into a buttered form (approx. 20x20 cm).
- Bake in the oven at 190 ° C for 23 minutes.
Nutrition
Serving: 100gCalories: 327kcalCarbohydrates: 40.4gProtein: 4gFat: 16.1g
