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Saturday ice cream

cardemon parfait with chocolate sauce and merignes (and pomegrantes seeds)

whisk 3 egg yolks, 1.5 dl powdered suger, pinch of cardemon and squeeze of lemon until frothy.  in an another bowl whisk 4 dl heavy cream until fluffy then fold into egg mixture

cover a form with plastic wrap as shown and then pour mix into form, place in freezer for 4 hours or more

when done it can easily be sliced to serve

mergines: 3 egg whites, 2 dl suger, 3-4 drops lemon juice

mix the egg whites at medium speed for 2 minutes then add sugar and lemon juice and mix until thick and frothy

place mix in pastry bag

make small puffs

after an hour at 100C and another hour at 60C they are done!

chocolate sauce
chop up 150g of milk chocolate

after boiling 3 dl heavy cream, remove cream from stove top for 2 minutes, add chocolate to cream and stir

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