Blueberry-Ombre ice cream cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the frozen blueberries in a bowl and defrost. Chop 125 g chocolate and melt over a warm water bath. Mix liquid chocolate and cornflakes. Place a cake ring (20 cm Ø) on a plate lined with baking paper.

2. 2

   Press chocolate cornflakes into the ring as a base. Chill for about 30 minutes.

3. 3

   Wash the lemon, grate dry and grate the peel. Halve lemon, squeeze juice. Mix mascarpone, sugar, lemon juice and zest. Whip 250 g whipped cream until stiff. Puree defrosted blueberries.

4. 4

   Fold cream into the mascarpone mixture.

5. 5

   Divide the mascarpone cream into 3 bowls. Mix one part with approx. 2/3 blueberry puree, pour onto the cornflake base and spread wavy. Place the cake in the freezer for about 30 minutes until the surface begins to freeze slightly.

6. 6

   Mix the rest of the blueberry puree with another 1/3 cream, apply carefully to the frozen layer, spread wavy. Place the cake in the freezer again for about 30 minutes. Spread the rest of the cream on the cake and smooth it down.

7. 7

   Place in the freezer for at least 3 hours.

8. 8

   Chop 100 g chocolate and coconut fat. Heat 100 g cream in a small pot. Melt chocolate and coconut oil in it. Let it cool down for about 15 minutes. In the meantime take the cake out of the freezer, carefully remove it from the ring and place it on a cake plate.

9. 9

   Select the blueberries, wash and drain well. Spread the chocolate icing on the cake. Heat the jelly in a small pot. Spread blueberries on the icing and sprinkle with jelly.

Nutrition Facts

KCAL
420 kcal

CARBS
24 g

FATS
33 g

PROTEINS
4 g