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More InfoRecipe details
Moelleux Hazelnut and Chocolate, Amaretto Ice Cream
Ingredients:
- 1/3 cup water
- 1/3 cup sugar
- 6 white eggs
- 1 1/4 cup hazel powder
- 1 1/2 cup icing sugar
- 1/4 cup butter
- 3 oz chocolat 70% pure
Methods:
Preheat the over at 250F
Bring to boil the water, sugar and cook until 250F at the candy thermometer. In the mean time, stiff egg whites firmly with the mixer and add slowly the syrup.
Still mixing at the maximum speed.
Reduce mix at the medium to get the mix cooler.
Put the meringue in a bowl and add the hazel powder, the icing suger, and blend with a spatula.
Put butter in a small saucepan and heat it until it's goes hazel color and add it to the mix already done earlier.
Butter a 6 muffins a, fill it at the half and put a piece of chocolat (1/2 oz) and fill again until the muffins pans is 3/4 full.
Cook at 250F for 30-35 minutes.
Let it cool and take the cakes of the muffins pan and reserve until you're about to serve them.
Amaretto Ice Cream
- 3 cups 2% milk
- 1 cup 35% cream
- 8 egg yolk
- 1 cup sugar
- 2 oz Amaretto
Methods :
Bring the milk and the cream to boiling. Mix the egg yolk with the sugar until it's homogeneous and have a light color.
Pour the boiling liquid ont the egg yolk and cook in a double boiler until the cream becomes thicker. You can test it on the back on a wood spoon.
Let it cool. Add the Amaretto and put it in the ice-cream maker. Keep it in the freezer until using.
Presentation :
Preheat the oven at 375F
Put the cakes in the oven and heat them during 5 min.
Prepare 4 plates, put the chocolat sauce first and the cake on it and serve.