John Myers
Ice Cream from semolina Sauce with Cheesecake on Salted Biscuit Base
The perfect ice cream from semolina sauce with cheesecake on salted biscuit base recipe with a picture and simple step-by-step instructions.
- 1 bunch Frankfurt Green Sauce Herbs
- 1 bunch Chervil
- 2 cups Cream 30% fat
- 130 g Preserving sugar 2: 1
- 4 Egg yolk
- 200 g Tuc cookies
- 75 ml Nut butter
- 1 kg Lowfat quark
- 300 g Sugar
- Vanilla pulp from a vanilla pod
- 250 g Liquid butter
- 4 Eggs size M
- 53 Raisins
- 6 tbsp Durum wheat semolina
- 0,5 packet Baking powder
- We need a trick to accommodate “semolina sauce” in the dessert. We replace the chives with the same amount of chervil. The onion flavors really don’t go with the cake.
- Puree the herbs.
- Bring the cream and preserving sugar to the boil. Whisk four egg yolks with the mixer. Gently pour in the cream. Peel off at approx. 80 ° C to a rose. Add herbs. Freeze in the ice cream maker. We can prepare this a week in advance.
- For the base: Crumble 200 g Tuc biscuits and knead with 4 to 5 tablespoons of nut butter and press thinly onto a baking sheet / into a cake tin.
- Mix all other ingredients together, then spread carefully on the base and bake for 20 to 30 minutes in an oven preheated to 200 ° C. When the dough is golden brown on top, the cake is ready
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