Coffee Ice Cream with Hip Spoon
- ⅛ liter stronger Mocha bean
- 3 egg yolks
- 100 grams sugar
- ¼ liter Whipped cream
- 2 tablespoons cocoa powder (for dusting)
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.
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.