Icecream covered with marcipan, with raw strawberry sorbet, chocolate and caramel

Ingredients for Icecream covered with marcipan, with raw strawberry sorbet, chocolate and caramel

Instructions for Icecream covered with marcipan, with raw strawberry sorbet, chocolate and caramel

To prepare the Icecream covered with marcipan, with raw strawberry sorbet, chocolate and caramel recipe, please follow these instructions:

Parfait: Sugar boil with water for syrup. Eggs and vanilla whipped together. Add sugar syrup while still whipping over low heat. Whip cold. The whipped cream is turned in with the crushed caramel and chopped chocolate. Set on frost.

Caramel: Sugar and butter melted to caramel on the forehead. Pour onto parchment paper, cool and crush.

Raw strawberry sorbet: Strawberry and sugar are blended or purified through a sieve. Run on ice machine for porridge consistency. If you do not have an ice machine, put the puree on frost and stir at regular intervals until the puree has porridge consistency.

Bombe: The parfaitis is filled in bomb or glass bowl. Semi-freezing and hollowing out. Fill the hole with fruit roast and put in the freezer. The frozen ice is taken out of the freezer and coated with a thin layer of rolled marcipan. Store in the freezer for later use.

Device: The ice is taken out of the freezer approx. 15-20 minutes before serving. The bomb is decorated with whipped cream, chocolate noodles, fresh berries or marcipan roses.