White mocca icecream with raspberry coulis

Ingredients for White mocca icecream with raspberry coulis

Instructions for White mocca icecream with raspberry coulis

To prepare the White mocca icecream with raspberry coulis recipe, please follow these instructions:

3-4 days before the ice is to be prepared: Take the coffee beans and soften them in the cream. As they pull, they are stirred with a spoon at least once a day. Beans must pull at least 3 days to give enough flavor.

Bottom:
To the bottom take the almonds to be sliced ​​and chopped. The egg whites are whipped stiff (high speed on the elpisk), the flour is added and finally the chopped almonds are turned in. The pulp is put in a spring shape (23 cm) and baked in an oven at 170 degrees C for approx. 25 minutes or until it is crisp. The cake is cooled and pressed down to a flat cake.

Moccais:
The cream is sifted and let it stand for a while to drain, so that all the cream comes from the beans. You can pour the cream over the beans several times to get the thick cream around the beans loosened. The egg yolks, the whole egg and the sugar are whipped together into an airy mass. The white chocolate is torn fine on raw rice. "The coffee flask" is whipped and turned together with the egg and the cracked chocolate. The pulp is placed on the bottom and the cake is frozen for at least 8 hours.

Accessories:
The raspberries are thawed and pressed through a sieve with a spoon. The juice from the berries is mixed with flour. If the berries are sour, add more flour, depending on taste and taste.

Serving:
The fruit is cleaned. The cake is served on plates and decorated with fruit. The sauce next door.