Marbled pudding cakes with chocolate ice cream waffles

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt it in a bowl over a warm water bath. Dip the waffles halfway into the chocolate, drain them and put them on a plate covered with foil to cool. Bring the milk to the boil and remove from the heat. Soak gelatine in cold water. Mix egg yolks, vanillin sugar and sugar.

2. 2

   Gradually stir hot milk into the egg cream. Pour back into the pot and heat it up at low to medium heat, stirring constantly (do not boil; remove to the rose). When the mixture begins to thicken, remove from the heat and melt the squeezed gelatine in it while stirring. Halve the mixture and let it cool down while stirring occasionally. Stir the liquid chocolate into one half. Whip the cream until stiff and halve it. Stir both creams until smooth and fold in 1/2 of the cream each. Rinse timbal moulds (200 ml each) with cold water. Pour in both creams alternately and marble with a wooden skewer or fork.

3. 3

   Stir the liquid chocolate into one half. Whip the cream until stiff and halve it. Stir both creams until smooth and fold in 1/2 of the cream each. Rinse timbal moulds (200 ml each) with cold water. Pour in both creams alternately and marble with a wooden skewer or fork. Put the tartlets in a cool place for about 4 hours

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
380 kcal

CARBS
31 g

FATS
24 g

PROTEINS
8 g