Spekulatius ice cream dumplings

Name: Spekulatius ice cream dumplings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Gewürzspekulatius; 4 fresh eggs (Gr. M); 100 g Sugar; 500 g + 5-7 tablespoons whipped cream; 50 g Dark chocolate; 2 Oranges; 4 Physalis (Cape gooseberries)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Gewürzspekulatius
4 fresh eggs (Gr. M)
100 g Sugar
500 g + 5-7 tablespoons whipped cream
50 g Dark chocolate
2 Oranges
4 Physalis (Cape gooseberries)

Directions

1
Chop 100 g of speculoosely. Separate eggs. Beat egg yolk and sugar with the whisk of the hand mixer until light and creamy. Beat 500 g cream and egg white separately until stiff. Fold cream and beaten egg white into the egg mixture.
2
Fold in the chopped speculoosity. Pour into a cold rinsed box form (approx. 25 cm long; 1.5 l capacity). Freeze for at least 6 hours.
3
Remove the ice. Finely crumble the remaining speculoos. Use an ice-cream scoop to cut off 8 balls and turn them over in the crumbs. (Refreeze remaining ice). Freeze the scoops again for about 30 minutes.
4
Chop dark chocolate. Heat 5-7 tablespoons of cream. Melt chocolate in it. Keep warm. Peel oranges including the white skin. Remove the fillets between the parting skins. Arrange 2 ice dumplings each with chocolate sauce, orange and physalis.