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11
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 (8.3.oz) whole milk
200ml (6.6.oz) whipping cream
15g (0.6oz) cocoa
1 tsp instant coffee
Beat the egg yolks with sugar, cocoa, instant
coffee and 50ml (1.6.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.
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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.
E Tip:
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 proteroles
4-5 tbsps chocolate sauce (see chapter
‘Sauces’), mixed with 2-3 tbsps coffee liqueur
150ml (5.5.oz) whipped cream
4-5 walnut halves
Some fresh mint leaves
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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 (8.3.oz) whole milk
200ml (6.6.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.
E Tip:
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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ENGLISH