Coconut ice cream, a great dessert for very hot days that is easy to prepare, and I don't even need to talk about the aroma. It is wonderful ice cream that you will want to make for you and the whole family. Follow the instructions of the recipe.
Ingredients:
1 egg
50 g of corn starch
300 ml of milk
80 g of vanilla powdered sugar
50 g of shredded coconut
vanilla extract in pods
250 ml of unsweetened cream
For the cocoa biscuits:
350 g of flour
50 g of bitter cocoa
1 sachet of instant baking powder for biscuits
120 g granulated sugar
100 g cold butter, diced
2 eggs
For decoration:
chocolate chips, optional
Preparation:
Whisk the egg with the cornstarch in the pot until you get a smooth cream without lumps.
Stirring gently, gradually add the milk, then the vanilla powdered sugar and coconut rape. Stir until the ingredients are well combined.
Add a teaspoon of vanilla extract and cook over low heat, stirring constantly, until thickened.
The cream should be thick.
When done, set aside and stir occasionally so as not to form a crust on the surface.
Biscuit:
In a deep bowl, mix the flour, bitter cocoa and instant baking powder for the biscuits. Add the sugar and cold butter in cubes and mix with your fingers or the addition of a dough mixer until you get a nice moist and compact mixture.
After that, add 2 eggs and work quickly until a compact dough is formed.
Leave the dough in the fridge for about 30 minutes, then return it and spread it on a lightly floured flat work surface and roll out the dough with a rolling pin to a thickness of 3-4 mm.
With a round cookie cutter of about 8 cm, make a few discs and place them on a baking sheet lined with baking paper.
Bake in the oven at 180 °C for about 15 minutes.
Allow them to cool completely before handling.
When the biscuits and coconut cream are completely cold, whisk the 250 ml cream into a solid mixture with an electric whisk and combine it with the coconut cream. Then mix with a spatula and combine well, stirring from the bottom up. (You can put chocolate chips and stirring once more.) This is optional. Or wrap them around the biscuits on the filling, how do you like.
Then transfer this mixture to a cake syringe with an opening of 2 cm and spread this cream nicely on the biscuits in a circle. The layer should be about 2 cm thick, and cover with another biscuit and lightly press them just a little.
Pick up the excess cream with a spoon around and use it for other biscuits, the ice cream should be nicely shaped.
Put the ready-made ice cream in the freezer for 6 hours before serving.
Buon appetito!
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