Ice cream á la Mozart

6 servings
Ice cream á la Mozart
Rating: (0ratings)

Ingredients

3 egg yolks
45 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
300 ml double cream

Filling
250 g chocolate nut paste (Odense nougat)
12 cherries

Decoration
100 g high quality dark chocolate

Sauce
250 g cherries, pitted
100 ml Dansukker Cane Syrup
1 cinnamon stick
1 tsp Dansukker Vanilla Sugar

Beat the egg yolks, vanilla sugar and icing sugar until fluffy. Whip the cream until it forms soft peaks and fold it into the egg mixture. Pour the mixture into an ice cream maker and process until firm, or pour into a container and freeze for at least 4 hours, stirring a couple of times during the freezing process. Divide three quarters of the ice cream between six glasses and press the ice cream up around the sides. Press a small glass into each glass of ice cream and place in the freezer. Melt the chocolate nut paste over a water bath or in the microwave on a low heat. Remove the ice cream from the freezer and lift out the small glasses. Cover the ice cream with the melted chocolate nut paste. Put two cherries in each glass. Cover with the remaining ice cream and put back in the freezer. Melt the chocolate over a water bath or in the microwave on a low heat. Remove the glasses of ice cream from the freezer. Dip them briefly in hot water and remove the ice cream from the glasses. Put the ice creams back into the freezer for 10 minutes, then spoon the melted chocolate over them. Store in the freezer until serving. Combine the ingredients for the sauce in a pan, cover and simmer for 10 minutes. Remove the cinnamon stick. Serve the sauce with the ice cream. If desired, decorate with fresh cherries.

The recipe was made by

Dansukker