Ice cream cake dessert

European cuisine

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Description Products Steps

This recipe is dedicated to a newfangled dessert, a mousse cake in the form of an ice cream popsicle, which is served even in serious European gourmet restaurants. But in order to enjoy this original dessert, you don’t have to go to an expensive restaurant. Ice cream cake is easy to make at home, with your own hands. To do this you will need special molds and some free time.

1. Calories
   320,94 kcal
2. Protein
   3,26 gram
3. Fat
   19,42 gram
4. Carbohydrates
   34,42 gram
5. ~ Time
   6 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. White chocolate

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   100 g
2. Cream 33% fat

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   300 g
3. Milk

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   150 g
4. Powder gelatin

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   8 g
5. Powdered sugar

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   190 g
6. Sugar

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   35 g
7. Apricot

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   125 g
8. Cornstarch

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   4 g
9. Water

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   60 g
10. Dark chocolate

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    200 g
11. Vegetable oil

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    30 g

Steps:

1. 
   Prepare the molds. Soak gelatin in water for 30 minutes. Cut 40 g of apricots into cubes, puree the rest with a blender.
2. 
   For compote. Place apricot puree in a saucepan. Add sugar and starch, bring to a boil and remove from heat. Dissolve the gelatin in the microwave and add it to the puree. Form ring, wrap with cling film. Pour the puree into it in a thin layer of 1 cm. Lay out the apricot pieces. Place in the freezer for 2 hours.
3. 
   For the mousse, soak the gelatin in milk. Whip the cream to soft peaks. Dissolve the gelatin in the microwave and pour it over the chocolate. When melted, add to the cream and mix gently.
4. 
   Pour a little mousse into the molds, insert the compote cut to size into the middle, pour the mousse on top again and insert the sticks. Pour over melted chocolate and place in the freezer for 3 hours.
5. 
   Place the finished dessert on a beautiful dish and offer it to your guests.

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