Currant ice cream cake

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash and drain the currants. Set aside 100 g berries. Strip remaining berries from the panicles. Chop meringue finely. Set aside approx. 25 g for sprinkling

2. 2

   Separate eggs for the ice cream. Beat the egg whites with a pinch of salt with the whisk of the hand mixer until stiff. Whip the cream until stiff. Whip the egg yolks, sugar and vanilla pulp with the whisk of the hand mixer until thick and creamy. Stir in mascarpone by the spoonful. Fold in the cream first, then the beaten egg white. Finally carefully fold in berries and meringue

3. 3

   Spread the mixture into 3 silicone cake molds (6 wells each; 75 ml per well), rinsed with cold water. Refrigerate for at least 3 hours. Strip about half of the remaining berries from the panicles. Take the moulds out of the freezer about 10 minutes before serving. Remove the tartlets from the moulds. Sprinkle with berries and meringue and decorate with remaining panicles

4. 4

   waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
120 kcal

CARBS
7 g

FATS
9 g

PROTEINS
2 g