Saturday, February 9, 2013

Cubes of ice cream with chocolate soup

Cubes of ice cream with chocolate soup
125 g of pistachio ice cream, 125 g of hazelnut ice cream, ice cream 125 g tutti frutti, 150 g of black chocolate, almonds 25 g, 15 g of hazelnuts, 1/2 teaspoon butter.
Choose a small cake pan and line the inside with plastic wrap. Put in the bottom layer of hazelnut ice cream and press it with a narrow palette.
Then add a layer of tutti frutti ice cream and finally a layer of pistachio ice cream. Alisa well and cover the pan with plastic wrap. Put it in the freezer for five hours.
Pour the chocolate in a bowl, pour 100 ml of water, butter and deshazlo bath. Distribute into bowls and add half of the almonds and hazelnuts. Add in each quarter cup of ice cream mold and other nuts.

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