Coffee Ice Cream with Hip Spoon

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Coffee Ice Cream with Hip Spoon
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Difficulty:
moderate
Difficulty
Preparation:
5 h.
Preparation

Ingredients

for
4
Ingredients
liter
stronger Mocha
3
100 grams
¼ liter
2 tablespoons
Cocoa powder (for dusting)
Makes about 12 pieces
100 grams
50 grams
1
50 milliliters
40 grams
Fat (for the baking tray)
Pastry flour (for the baking tray)

Preparation steps

1.

For the baked spoon, mix marzipan, sugar, egg and milk. Sift the flour and mix in. Emphasize the dough through a sieve and let rest for 1 hour. Grease a baking tray and sprinkle with flour.  Use the template of cardboard teaspoon with a palette evenly on the baking tray. Bake at 180°C (approximately 350°F) for about 5-6 minutes. Carefully loosen the teaspoon out of the baking sheet and immediately press a spoon, so that they are plastically, allow to cool.

2.

For the ice cream, mix egg yolks and sugar in water till it is foamy. While mixing, pour mocha in and allow to cool. Then, whisk in 2/3 of the cream until stiff. Fill into coffee cups and set for 3 hours in the freezer. Beat cream Miscellaneous semi-rigid, spread on the ice, dust with cocoa powder and serve with baked spoon.