Contents
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Ingredients
chocolate cake
- 300 g Butter
- 300 g Chocolate 70% cocoa
- 1 tbsp Butter
- 1 tbsp Sugar
- 6 Eggs
- 1 pinch Ginger bread spice
- 1 pinch Cinammon
- 300 g Ground almonds
- 300 g Sugar
- 1,5 packet Vanilla sugar
Tarragon-Mint-Almond Pesto
- 30 g Almonds
- 1 tbsp Freshly chopped tarragon
- 1 tbsp Chopped mint
- 60 ml Water
- 60 g Sugar
Mint ice cream
- 50 g Mint
- 1 L Milk
- 2 tbsp Mint syrup
- 2 tbsp Yogurt turkish
- 2 tbsp Batida de Coco
- 180 g Powdered sugar
Instructions
chocolate cake
- For the chocolate cake, melt the butter with the chocolate over a water bath.
- Grease the tins and peel them out (preferably small muffin tins). Then mix the chocolate and butter mixture with the remaining ingredients and pour the mixture into the molds. Put in the oven preheated to 160 ° C and bake for 10 minutes.
Pesto
- For the pesto, roast the almond slivers in the pan without fat. Tear up the tarragon and mint. Put everything in a chopper and mix finely.
- For the syrup, bring 60 g of sugar and 60 g of water to the boil and allow to cool. Mix with the crushed almonds and herbs.
Mint ice cream
- For the mint ice cream, bring the mint to the boil in the milk. Simmer over medium heat for about 10-15 minutes. Sieve the boiled down mint milk and put in a measuring cup. There should now be at least 500 ml left. (If not, fill up with cream).
- Now add coconut milk, mint syrup, Turkish yoghurt, Batida de Coco and powdered sugar and stir everything together.
- Now fill into a container suitable for the freezer compartment and place in the refrigerator compartment for at least 9 hours. Care should be taken not to overfill the ice cream in the container. For extra creamy ice cream, stir every 45 minutes until it is frozen through.
Nutrition
Serving: 100gCalories: 303kcalCarbohydrates: 32.1gProtein: 4.5gFat: 17g