Cream ice-cream with honey and nuts

Submitted by enr on 02 Sep 2011
8 yolks +4 egg whites
150 g honey
2 vanilla
2 tbsp starch
400 ml cream
150 g of milk chocolate
30 g butter
pinch of salt
100 g almonds and hazelnuts
sunflower oil for greasing the form
Mix 200 ml cream. Beat egg yolks and honey in a water bath. Add starch and vanilla. Was gradually added to the cream, alternately 200 ml liquid and 200 ml whipped cream. Stir an additional 10 minutes, until the mixture thickens. Remove from the water bath and allow to cool, occasionally stirring. Egg whites and a pinch of salt mix to snow. Add to cool creamy egg-honey mixture. The butter and 100 g of the chocolate is melted in a water bath. When cool, was mixed with one-third of the egg-honey mixture. Carefully oil form a cake with a diameter of 26 cm and poured into it, first, second third of the mixture (the first has already been mixed with chocolate). Leave in the refrigerator for 10-15 minutes. Almonds and hazelnuts are chopped, as they set aside 2 tbsp rest is mixed with the third third of the cream. Cool but still warm chocolate mixture is poured into the form, second and leave in the fridge to harden for 10 minutes. Then poured and the third mixture with the nuts. Frozen in the freezer for at least 2 hours. Moves in the refrigerator for 45 minutes before serving. To remove the cake from the mold was immersed for 3 seconds in hot water. Serve sprinkled with nuts and set aside 50 g grated chocolate.
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02 Sep 2011
Daniela Rogozanska-broy16 of Culinary Weekend + +