Miniature ice bomb Pimpernel

Ingredients for Miniature ice bomb Pimpernel

Instructions for Miniature ice bomb Pimpernel

To prepare the Miniature ice bomb Pimpernel recipe, please follow these instructions:

The white chocolate is melted in a water bath under softly stirring gently. Meanwhile made 4 small serving moulds ready.

Serving the moulds covered with the melted white chocolate. Move the molds around in a circular motion, so the chocolate comes right around molds. The molds are made then in the fridge, so the chocolate can be hardened.

50 g raspberry stænkes with 2 cl sherry and set aside. 1 ½ dl water and 50 g of sugar is brought to a slight rehash. Then add the other 150 g raspberries in sugar bed sheet and cooked 3-4 minutes, made in a refrigerator.

Egg yolks and powdered sugar are beaten together with whips up a hand into a white and airy consistency. Piskefløden, beat the same way-it must not be too thick. Piskefløden be turned into egg mixture. Then take sugar sirup with raspberry pure and stir thoroughly, so there is no whole raspberry is back. The cooled raspberry curds in ismassen and stir gently to it all is mixed well.

Serving the molds is taken out of the fridge, and raspberry-piggy is poured into molds, for they are almost filled up to the edge. The molds are put in the freezer for 3 hours for the ice cream has hardened completely.

Banana flesh cut into small pieces and a new syrup is made, this time, however, only with ½ dl water and 40 g sugar. The small pieces of banana, add sugar and boil lightly tender. Then add lemon juice. Banana and sugar blended sheeting on the machine or are blended through a strainer.

Egg yolks and powdered sugar whipped light and fluffy and mix with the whipped cream. Then mix banana mass in and mix gently together. Banana ice then put on ice.

The frozen portion molds eroded with a spoon, which regularly onto in hot water. Then make the finished molds to approximately ½ in bananis cm. from the top. At the top of the banana ice cream are distributed and cover the bottom with the sherry-marinated Raspberry. The molds are put back in the freezer for about 2 hours.

In the meantime the ice freezes, melt the dark chocolate in finished water bath. The molds are removed from the freezer and closes with the dark chocolate.

When the ice should be turned out of the mold, this gently down in a bowl of warm water. After a moment, the ice can be turned out on a plate.

Anretnings proposal: before serving, melt a little dark chocolate in a Bain Marie. The ice cream decorated with the melted chocolate-either with a thick wide bound table spoon or in an icing bag with a small hole.

Decorate the ice cream with fresh raspberries, grated lemon zest on top, a little whipped cream and finally a sprig of lemon balm.