LowCarb Nougat Ice Cream Moussetraum

Tonka bean ice cream

1. For the tonka bean ice cream, beat the xylitol with the egg yolks until frothy and finely grate the tonka beans. Then fold in the whipped cream and place in the freezer. Stir the ice cream mixture every 30 minutes so that it stays nice and creamy. When the ice cream is almost frozen, pour into 6cm serving rings and let freeze.

Cake bases

1. Preheat the oven to 175 ° C for the cake base. Beat egg yolks with xylitol until frothy. Add cocoa powder, coconut flour, baking powder and water and finally fold in the egg whites carefully. Line a baking sheet with baking paper, spread the dough about 0.5 cm high on it and bake for 10 minutes. Cut out with a dessert frame and let cool down.
2. When the base has cooled, melt the sugar-free white chocolate with the hazelnut butter and whisk well so that a homogeneous mixture is created. Then pour this mixture onto the cake base in the dessert frame and sprinkle with the hazelnuts. Refrigerate.

Nougat mousse

1. Then melt the sugar-free praline chocolate for the mousse and fold the whipped cream into the chocolate. Chill this mass as well.

Vanilla papaya

1. Now cut the papaya into small cubes, mix with the lime juice and the pulp of the ½ vanilla pod.

For serving

1. To serve, melt the dark chocolate and place a brush stroke on the plate. Remove the nougat tart from the serving frame with a hot knife, divide into 5 tartlets of the same size and place on the plates. Now pour the mousse into a piping bag with a round piping nozzle, and spray 3 mounds on the tartlet, decorating with chocolate ornaments if necessary. Decorate a papaya street underneath. Finally, the ice cream is removed from the serving rings and served on the chocolate brush stroke. Now is the time to feast!