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Issoflé with orange

Desserts (cold)
Cook time: 0 min.
Servings: 6

Ingredients for Issoflé with orange

Candied violets
1Orange usprøjtet
1tbspIcing sugar
1pcsWhite a4 paper
100gSugar
2tspCocoa
3tbspGrand marnier (orange liqueur)
3tbspCold water
5dlCream
6Pasteurized egg yolks
6Small porcelænscocotter (ramakiner)

Instructions for Issoflé with orange

To prepare the Issoflé with orange recipe, please follow these instructions:

1: Style cocotterne ready on a plate, a platter or a small hill.
Make room in the freezer, so the ice can be made directly in when it is ready.

2: clip 1 sheet of white paper into 6 strips in the length and width of the 3cm's.

3: boil sugar and 3 tablespoons water in a small saucepan, and let it cook for 2 min.

4: grate the peel of appelsinen on the fine side of the tear the iron. squeeze the juice of the 1/2 Orange, and style the juice aside.

5: come orange zest and egg yolks in a medium bowl. Pour the boiling sugar syrup into the egg yolks into a thin beam while whipping forcefully with an electric beater. Whisk well and long for the egg yolks are whips white and foamy and is completely cooled.

6: whip the cream to soft whipped cream. Turn the egg foam, whipped cream, 3spsk orange juice and grand marnier gently together, then air is not touched out.

7: Fill cocotterne 2/3 up with iscremen. Scroll one of the cut paper strips together to form a ring and place it in the edge of cocotten, do not push the paper all the way down in cocotten, but let it sit in the edge so that it protrudes approximately 2 cm above the edge of the cocottens.

8: advantage the rest of the iscremen in cocotterne so the cream reaches right up to the edge of the paper. skarb edge nicely with a spatula or knife.

9: style with the same cocotterne in the freezer. It takes 4-8 hours before the ice is frozen through, depending on the freezer's temperature.

10: GARNISH and serving.
Take cocotterne out of the freezer, 5 min before the ice must be served. Mix cocoa and icing sugar together, came the mixture into a small sieve and sprinkle a thin layer on top of each issoflé. Carefully remove the paper in an upward motion, without edge is damaged. Sprinkle a little candied violets on top of the ice, and serve immediately.

Tips:
VARY THE TASTE. The recipe on the ice is grundopskriften, which can be tasted with everything possible. You can omit URf.eks Orange and grand marnier and instead use grains of 1/2 vanilla rod, serve with chocolate sauce.

Or you can mix the chopped dark chocolate and/or toasted chopped almonds in icremen. or you can flip a handful of pureed strawberries or hndbær.

Time: 40 min Frysetid 4-8 hours:

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