7.0.12 Monta Rosa
(serves 4-6 persons)
•
Vanilla ice cream
•
hot cherry sauce (see chapter 'Sauces')
•
4-6 coupes
•
Pour the hot cherry sauce over the ice cream
just before serving.
7.0.13 Chocolate ice cream
•
2 egg yolks
•
100g (4oz) icing sugar
•
250ml (8.3fl.oz) whole milk
•
200ml (6.6fl.oz) whipping cream
•
15g (0.6oz) cocoa
•
1 tsp instant coffee
•
Beat the egg yolks with sugar, cocoa, instant
coffee and 50ml (1.6fl.oz) milk until the cocoa
has dissolved. Add the rest of the milk and stir
thoroughly.
•
Beat the whipping cream until almost stiff. Add
the cocoa mixture to the whipped cream.
Make sure that all ingredients are thoroughly
mixed.
•
Switch on the ice cream maker and pour the
mixture into the cooling bowl.
Preparation time: 35-45 minutes.
Tip:
E
You can add 40g (1.6oz) coarsely chopped
roasted hazelnuts or almonds to the chocolate
ice cream. Add the chopped nuts halfway
through the preparation time.
7.0.14 Coupe Jacquot
(serves 4-5 persons)
•
Chocolate ice cream
•
4-5 dessert plates
•
4-5 large profiteroles
•
4-5 tbsps chocolate sauce (see chapter
'Sauces'), mixed with 2-3 tbsps coffee liqueur
•
150ml (5.5fl.oz) whipped cream
•
4-5 walnut halves
•
Some fresh mint leaves
•
Put all ingredients on the plates according to
your own imagination.
7.0.15 Coffee ice cream
•
3 egg yolks
•
100g (4oz) icing sugar
•
250ml (8.3fl.oz) whole milk
•
200ml (6.6fl.oz) whipping cream
•
6g (0.24oz) instant coffee
•
5g (0.2oz) vanilla sugar
•
Dissolve the coffee in 1 tablespoon hot water
and let it cool. Beat the egg yolk with the sugar
and the vanilla sugar, the dissolved coffee and
the milk.
•
Whip the cream until it is almost stiff.
Combine the coffee mixture with the whipped
cream. Make sure that all ingredients are
thoroughly mixed.
•
Switch on the ice cream maker and pour the
mixture into the cooling bowl.
Preparation time: 35-45 minutes.
Tip:
E
You can add 40g (1.6oz) chopped white,
butterscotch or plain chocolate to the coffee
ice cream. Add the chopped chocolate halfway
through the preparation time.
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