Torrone ice cream with chocolate cream

Name: Torrone ice cream with chocolate cream
Cook time: 40 min
Total time: 40 min
Yield: 11
Ingredients: 250 g Torrone (Italian white nougat with hazelnuts); 3 fresh eggs (Gr. M); 4 tablespoons (40 g) sugar, 1 teaspoon liquid honey; 650 g Whipped cream; 100 g Dark chocolate; 1 tablespoon (20 g) butter, 4 tablespoons hazelnut syrup; 4 TSP Fresh cream; 7-10 Tbsp cherries, hazelnut kernels and icing sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 11

250 g Torrone (Italian white nougat with hazelnuts)
3 fresh eggs (Gr. M)
4 tablespoons (40 g) sugar, 1 teaspoon liquid honey
650 g Whipped cream
100 g Dark chocolate
1 tablespoon (20 g) butter, 4 tablespoons hazelnut syrup
4 TSP Fresh cream
7-10 Tbsp cherries, hazelnut kernels and icing sugar

Directions

1
1.cut torrone small. Separate eggs. Beat egg yolk, sugar and honey until thick and creamy. Beat 400 g cream and egg white separately until stiff. Fold cream, torrone and beaten egg white into the egg yolk mixture
2
Pour the cream into 10-12 portion moulds (each containing approx. 100 ml) and smooth it down. Cover and place in the freezer and let it freeze overnight
3
Break chocolate into pieces. Melt with butter. Stir in 250 g cream and syrup. Boil up while stirring
4
Let the torrone ice cream thaw for about 10 minutes. Spread the chocolate sauce on dessert plates. Put crème fraîche on top as dots and pull through with a skewer. Dip the moulds briefly in hot water. Turn out the torrone ice cream and place it on the sauce. Decorate if necessary. Gianduia (Italian nougat) is delicious with it.