Vanilla and honey ice cream on apricot puree

Name: Vanilla and honey ice cream on apricot puree
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (425 ml; Abtr.-Zugabe : 250 g) Aprikosen; 1 TABLESPOON Apricot liqueur; 50 g Whole milk couverture; 4 scoops of vanilla-honey ice cream (approx. 50 g each); 7-10 Tbsp Cappuccino rolls and mint; 7-10 Tbsp Freezer bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (425 ml; Abtr.-Zugabe : 250 g) Aprikosen
1 TABLESPOON Apricot liqueur
50 g Whole milk couverture
4 scoops of vanilla-honey ice cream (approx. 50 g each)
7-10 Tbsp Cappuccino rolls and mint
7-10 Tbsp Freezer bag

Directions

1
Drain the apricots and puree them, except for 3 halves, with a chopping stick. Cut the remaining apricot halves into slices. Stir the apricot liqueur into the puree. Coarsely chop the chocolate coating and melt in a hot water bath. Distribute the apricot puree on 4 plates.
2
Form four ice cream scoops with a scoop and place one in the middle of each plate. Put the couverture in a freezer bag and cut off a small corner. Pull the chocolate in strips over the ice cream. Serve immediately decorated with cappuccino rolls and mint