Ice dessert with chocolate and vanilla ice cream - an ideal delicacy that will refresh you during the summer heat...
Ice dessert with chocolate and vanilla ice cream - Zorica Stajić - Recipes and Cooking online
Ice dessert with chocolate and vanilla ice cream - an ideal treat that will refresh you during the summer heat...
FOR THE FIRST DESSERT:
- 250 g of ice cream (vanilla)
- 0,5 glasses of sour cream
- 2 dl of full-fat yogurt
- 3 spoons of powdered sugar
- 10 g of gelatin
- 100 g of chocolate (for cooking)
- 30 g of expanded rice (white)
- 50 g of butter
FOR THE SECOND DESSERT:
- 250 g of ice cream (chocolate)
- 0,5 glasses of sour cream
- 2 dl of full-fat yogurt
- 3 spoons of powdered sugar
- 10 g of gelatin
- 50 g of chocolate (for cooking)
- 1 dl juice (cherry)
- 3 spoons of density
- Dissolve the gelatin with 4 tablespoons of cold water and let it swell. Put almost thawed ice cream in a deep bowl, add powdered sugar, vanilla, sour cream and yogurt and mix everything well. At the end, add the gelatin, which you have warmed quite a bit, and mix everything together with a mixer. Place in freezer to set a little. During this time, melt 50 g of chocolate with 30 g of butter, and when the chocolate melts, add the expanded rice, mix everything and leave to cool. Finely chop the cold mixture with a knife or break it with your hands.
- Line an oblong narrow mold with thin aluminum foil and put a third of the semi-frozen mixture on the bottom. Spread half of the prepared chocolate with rice on top, put part of the mixture again, then the rest of the chocolate with rice and finally the rest of the mixture. Cover with foil and place in the fridge to set well. Turn out onto a long tray. Melt 50 g of chocolate with 20 g of butter and pour over the dessert.
- For the second dessert, do the same, except that you will add chopped chocolate to the prepared mixture and gently mix. In a small bowl, put 1 dl of cherry juice and 1/2 dl of water in which you dissolved the thickener and cook until it thickens.
- Line an oblong narrow mold with thin foil, pour a third of the semi-frozen mixture, spread half of the cherry jelly on top, another row of mixture, then the jelly and finally the rest of the mixture. Cover with foil and leave in the fridge to set well. Turn out onto a long tray.
Zorica Stajić
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