Mascarpone Ice Cream Ghosts
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Healthy, because
Even smarter
An extremely important element of a healthy diet is moderation. These are a delightful thing to treat yourself with, especially on a holiday. They are high in calories and sugar, but they contain a bit of protein from the egg whites and calcium from the dairy products!
You can always add food coloring to this dish for a fun variation!
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 7 ozs Dark chocolate
- 1 Tbsp Palm oil
- chocolate candy melts (to decorate)
- For the ice cream
- ⅞ cup double cream
- ⅔ cup Mascarpone
- 1 egg white
- 0.333 cup sugar
- 1 silicon Muffin tin (6 compartments)
Product recommendation
To save time, the ghosts can also be made with bought soft ice cream.
Preparation steps
1.
For the bowls, chop the chocolate and melt slowly with the palm oil over a bain-marie. Set aside and leave to cool slightly.
2.
Brush the compartments of the muffin tin evenly with the still liquid chocolate. Leave to dry, then add another layer. Leave to dry again and add a third and fourth layer if necessary to give the bowls more stability. (Use any leftover chocolate for another purpose. )
3.
For the ice cream, whip the cream until stiff. Beat the egg whites with the sugar until very firm and glossy. Mix both carefully with the mascarpone and freeze in an ice cream maker. Alternatively transfer to a shallow bowl and put into the freezer, mixing vigorously every 20 minutes. When ready, put the ice cream into a piping bag with a plain nozzle. Take the chocolate bowls out of the muffin tin and pipe ice cream into them in the shape of a ghost. Add chocolate buttons for eyes. Either serve immediately or freeze until ready to serve.
4.
Take out of the freezer 20-30 minutes before serving to thaw slightly before eating.
