Iced Berry Dessert with Topping
ready in 5 h. 45 min.
- 2 cups
- ½ cup
- 0.333 cup
- 1 teaspoon
- ⅜ cup
- 2 tablespoons
Put the strawberries into a mixing goblet and puree with a hand blender. Push the strawberry puree through a fine sieve and mix smoothly with the mascarpone. Stir in the strawberry liqueur.
Put the egg yolks into a metal bowl and beat over a hot bain-marie with the sugar and vanilla extract until pale and foamy. Then place the bowl in iced water and cool, stirring occasionally.
Stir the cold egg yolk mixture into the strawberry puree. Beat the egg whites until they form stiff peaks and whip the cream stiffly, then carefully fold both into the strawberry mixture.
Finish off in an ice-cream maker, or transfer the mixture to a metal dish and put into the freezer for 4 hours, stirring vigorously every 20 minutes for the first 2 hours to prevent any large ice crystals from forming.
Divide the strawberry ice cream between 6-8 tubs. Put the whipped cream into a piping bag with a star nozzle and pipe rosettes around the edge.
Warm the strawberry jelly slightly, mix smoothly with 1-2 tsp water and put a spoonful in the centre of each tub. Sprinkle with grated chocolate and freeze for at least 1 more hour.