White Chocolate Ice Cream Cake with Raspberries
Ingredients
- Ingredients
- 150 grams white Chocolate
- 150 grams sugar
- 4 sprigs Peppermint
- 6 egg yolks
- 2 Tbsps Mint liqueur
- 475 milliliters Whipped cream
- 250 grams Raspberries (frozen)
- 140 grams powdered sugar
- 300 grams fresh Raspberries
- 1 Vanilla bean (split lengthwise, seeds scraped out)
Preparation steps
Grate the chocolate. Cook the sugar, peppermint and 150 ml (approximately 2/3 cup) water until syrupy. Whip the egg yolks for about 10 minutes, until creamy. Slowly whisk in the mint liqueur and hot syrup. Mix in the grated chocolate and beat over an ice bath until cool. Beat 3/4 of cream until stiff then fold in. Transfer to an ice cream maker and process according to the manufacturer's instructions then freeze in a tart pan for at least 4 hours (preferably overnight).
Puree the raspberries with 100 grams (approximately 2/3 cup) powdered sugar and pass through a fine-mesh sieve. Rinse the remaining raspberries. Remove the tart pan from the freezer, briefly dip in hot water and then transfer to a serving plate. Whip the remaining cream with the vanilla bean seeds and 1 teaspoon powdered sugar until stiff, spread over the ice cream cake, top with raspberries and dust with remaining powdered sugar. Serve with the raspberry puree.
