John Myers
Icy Loretta (Stefan Bockelmann)
The perfect icy loretta (stefan bockelmann) recipe with a picture and simple step-by-step instructions.
- 90 g Amarettini almond biscuits
- 400 g Whipped cream
- 3 piece Eggs
- 75 g Sugar
- 1 packet Bourbon vanilla sugar
- 5 tbsp Almond liqueur
- 1 piece Mango
- For the icy Loretta, line the hollows of a muffin tin with the paper cases and place it in the freezer for about 10 minutes.
- Then roughly crumble 75 g of amarettinis. Then whip the cream until stiff and stir the eggs with the hand mixer until frothy. Sprinkle in sugar and vanilla sugar. Now whip the mixture for about 5 minutes until it is thick and foamy. Gradually pour in the liqueur and continue beating for about 1 minute.
- Next, stir the foam ice cream in portions into the cream and fold in the amarettini crumbs. Pour the mixture into the paper cases and leave in the freezer overnight.
- Remove the pulp of the mango from the stone and puree. Then crumble the remaining 15 g of amarettini. Remove the tartlets from the paper cases about 5 minutes before serving and place them on the plates. Now put some mango sauce on the tartlets and sprinkle with the amarettini crumbs.
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