Ice-cream slices with caramelized hazelnuts
You can never have too many beverage recipes, so give Ice-cream slices with caramelized hazelnuts a try. For $1.64 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 39g of fat, and a total of 599 calories. This recipe serves 6. Head to the store and pick up almond flour, dark chocolate, whole milk, and a few other things to make it today. Many people made this recipe, and 153 would say it hit the spot. It is brought to you by en.julskitchen.com. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. Try Broiled Peaches and Hazelnuts with Vanillan Ice Cream, Dark Chocolate Rocky Road Ice Cream with Hazelnuts, and Spiced Roasted Figs with Hazelnuts and Vanillan Ice cream for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
125 g of almond flour
20 g of butter
10 g of cocoa powder
100 g of dark chocolate
100 g of egg whites
20 g of egg yolks
35 g flour 00
100 g of peeled hazelnuts
250 g of yogurt ice-cream
100 g of icing sugar
25 g of sugar
150 g of whole eggs
4 tablespoons of whole milk
Equipment:
baking paper
hand mixer
baking sheet
stand mixer
oven
wire rack
sauce pan
cutting board
plastic wrap
baking pan
double boiler
Cooking instruction summary:
Start with the soft cookie dough, made with almonds and cocoa. Make it well in advance, even the day before. Preheat oven to 200°C and line a baking sheet with parchment paper.Beat the egg whites with the sugar until are firm and thick, then set them aside. Whip eggs, yolks and sugar for about ten minutes with an electric mixer or a stand mixer until they white, fluffy and firm.Sift the flour with the cocoa and almond flour and then gently fold them into the egg and sugar mixture. Fold in gently the egg whites.Spread the batter on a baking sheet lined with parchment paper and bake for 10 minutes. The cookie dough should be elastic to the touch.When the cookie dough is ready remove it from the oven, turn on a wire rack, then gently remove the parchment paper. Make it cool completely.When the cookie dough is cold, melt the sugar in a saucepan and when it gets amber coloured, add the coarsely chopped hazelnuts. Swirl the saucepan to completely cover the hazelnuts with caramel, then turn them on a sheet of baking paper and try to separate them with a fork. Make them cool completely and once cold break the bigger pieces of caramel.Remove the yogurt ice-cream from the freezer and let it soften a little bit, just enough so you can mix it with the caramelized hazelnuts. Mix it with the caramelized hazelnuts, keeping some aside for the final decoration.Cover with baking paper a rectangular (approx. 18cm x 12cm) baking tray, line the bottom with the almond and chocolate cookie, cover it with the ice cream and caramelized hazelnuts and top with another rectangle of cookie dough.Seal the ice cream with plastic wrap and place it in the freezer for a few hours.Shortly before serving, take it out of the freezer, gently remove the ice cream from the baking tray and set it on a cutting board. Cut it down into 6 slices and decorate each slice of ice cream with dark chocolate, previously melted in a double boiler with milk and butter. Add some caramelised hazelnuts and serve immediately .
Step by step:
1. Start with the soft cookie dough, made with almonds and cocoa. Make it well in advance, even the day before. Preheat oven to 200°C and line a baking sheet with parchment paper.Beat the egg whites with the sugar until are firm and thick, then set them aside. Whip eggs, yolks and sugar for about ten minutes with an electric mixer or a stand mixer until they white, fluffy and firm.Sift the flour with the cocoa and almond flour and then gently fold them into the egg and sugar mixture. Fold in gently the egg whites.
2. Spread the batter on a baking sheet lined with parchment paper and bake for 10 minutes. The cookie dough should be elastic to the touch.When the cookie dough is ready remove it from the oven, turn on a wire rack, then gently remove the parchment paper. Make it cool completely.When the cookie dough is cold, melt the sugar in a saucepan and when it gets amber coloured, add the coarsely chopped hazelnuts. Swirl the saucepan to completely cover the hazelnuts with caramel, then turn them on a sheet of baking paper and try to separate them with a fork. Make them cool completely and once cold break the bigger pieces of caramel.
3. Remove the yogurt ice-cream from the freezer and let it soften a little bit, just enough so you can mix it with the caramelized hazelnuts.
4. Mix it with the caramelized hazelnuts, keeping some aside for the final decoration.Cover with baking paper a rectangular (approx. 18cm x 12cm) baking tray, line the bottom with the almond and chocolate cookie, cover it with the ice cream and caramelized hazelnuts and top with another rectangle of cookie dough.Seal the ice cream with plastic wrap and place it in the freezer for a few hours.Shortly before serving, take it out of the freezer, gently remove the ice cream from the baking tray and set it on a cutting board.
5. Cut it down into 6 slices and decorate each slice of ice cream with dark chocolate, previously melted in a double boiler with milk and butter.
6. Add some caramelised hazelnuts and serve immediately .
Nutrition Information:
covered percent of daily need
