Ice cream kiss

Submitted by enr on 10 Apr 2010
4 eggs
1 vanilla
150 g sugar
2 tbsp rum or other flavoring such as coconut syrup
500 ml cream
2 packages cream fixative
20 medium kisses
# For decoration:
Ice cream kiss
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Form a flexible edge is lined with baking paper and bottom crushed kisses of larger pieces. The eggs are separated. Egg whites are broken down into the snow. Cream mix with the latch until thick, firm texture. Yolks are broken with vanilla, rum and sugar until the sugar has dissolved completely and cream becomes thick and sticky. To this was added the egg white snow and cream, stirring gently with a spatula. Half of the mixture was poured into the mold on the kissing. The remaining 10 kisses crushed in large pieces and sprinkle on top. On them pour second half of the cream and smoothed. Cover with plastic foil, tightly adherent, and put in the freezer for 24 hours. After removing the cake is decorated with optional kisses, grated chocolate or another of your choice. * In cream can be added to pureed fruit in season. * If flavored with coconut syrup cake can be adorned with candy Raphael and shredded coconut. * With the above sugar cake is pretty sweet. Optional sugar can be reduced. * The cake can be prepared in a bowl or a silicone cake pan. Bowl (shape) is smeared with whipped cream, sprinkle with chocolate and prepared in reverse order. To turn the cup is immersed in lukewarm water. When the silicone formulation is not necessary. After turning the cake is already decorated.
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10 Apr 2010


Mmmm, and as I was doyal ice cream ... The proposal is very attractive, and even leaves room for improvisation!

another sweet temptation of the Alevi. put it in favorites to try :)

Rally, a great recipe. I would add krokant or nuts :)

Girls, I'm glad you like! Vesi, this croc with a good idea:-)

It seems very interesting recipe goes to favorites.

A few days ottsastvah and rally you again with fresh and in tune with the season sweet surprise, So thank you.

Excuse me, but what is it fixative cream?

retainer cream is a powder in sachets containing sugar, starch and resolving agent. Serves as an emulsifier when the cream break it remains fuzzy at least 48 hours, if not eat until December:-) There is the Dr. Oetker, see the comments here Heavenly daughter (Himmelstochter)

Thanks for the clarification. Will surely do.

I totally agree with the previous comments! And I'm not the entry of several days and Rally already has a whole bunch of tasty dishes :). Thanks for the ideas this weekend to experiment.