Cream ice cream with roasted almond and chocolate on raspberry mirror

Name: Cream ice cream with roasted almond and chocolate on raspberry mirror
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 Vanilla pod; 1/4 l Milk; 75 g Sugar; 2 Egg yolk (size M); 1 leaf Gelatine; 50 g Dark chocolate coating; 100 g roasted almonds; 250 g Whipped cream; 250 g Raspberries; 7-10 Tbsp Mint; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 Vanilla pod
1/4 l Milk
75 g Sugar
2 Egg yolk (size M)
1 leaf Gelatine
50 g Dark chocolate coating
100 g roasted almonds
250 g Whipped cream
250 g Raspberries
7-10 Tbsp Mint
7-10 Tbsp Cling film

Directions

1
Cut the vanilla pod in half lengthwise, scrape out the pulp, place in a saucepan with the milk, sugar and egg yolks, whisk over a low heat and beat until the mixture rises. Leave to cool slightly.
2
Soak gelatine in cold water. Dissolve in the warm mass.
3
Chop the chocolate and almonds. Whip the cream until stiff. Fold cream, almonds and chocolate into the egg mixture. Line the box mould with (1 litre capacity) completely with foil, leaving at least 6 cm protruding at the edges.
4
Pour in the mixture, cover with the overlapping foil and place in the freezer for at least 6 hours.
5
Raspberries selected. Set some aside for decoration. Mash the rest of the raspberries with the chopping stick. Remove ice from the freezer and remove from the mould. Cut the ice cream into 8 slices. Spread raspberry puree as a mirror on 4 plates.
6
Place 2 slices of ice on each and decorate with the remaining raspberries and mint.