Sweet cherry ice cream
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4/6 pers
- 250 g de mascarpone
- 7-10 Tbsp 3 œufs
- 100 g shortbread biscuits (Breton or Spritz type)
- 150 g de sucre en poudre
- 1 tbsp. liquid honey
- 550 g de cerises
- 1 tbsp. Kirsch
- 7-10 Tbsp chocolat blanc (facultatif)
Directions
- 1
1 Wash, dry, and then stone the cherries. Cook them for about 15 minutes in a saucepan with the honey and 50g of sugar, stirring regularly. Leave to cool.
- 2
2 Separate the whites from the yolks. Whisk the yolks with the remaining sugar until the mixture turns white.
- 3
3 Whisk the mascarpone, then mix it with the egg yolks. Beat the egg whites until stiff and fold in gently. Flavour with Kirsch
- 4
4 Crumble the shortbread in the bottom of the glasses. Spread the cherries with their juice inside, then the mascarpone preparation. Smooth the surface, cover and place in the freezer for at least 4 hours. Place the verrines 15 minutes in the refrigerator, then, grate white chocolate shavings on top and serve.
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