2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
An interesting and easy recipe for melba is the French specialty Boucher.
Necessary products: 400 grams of ice cream - different types, 400 grams of chocolate. With a scoop of ice cream cooled for a few minutes in the freezer or with the help of two spoons form balls of different types of ice cream. Arrange them in a large plate that you have previously cooled in the freezer. Leave the plate in the freezer for two hours.
At this time, crush the chocolate in a metal container and heat slightly in a water bath until soft, stirring with a wooden spoon. Melt the ice cream balls one by one in the cooled but still liquid chocolate.
Then arrange them nicely in pre-chilled ice cream bowls and leave again in the freezer to harden the chocolate. Serve the pan, sprinkled with coconut shavings and decorated with cookies.
Melba with apples and cinnamon is prepared from 4 apples, 1 liter of ice cream, 2 pinches of cinnamon, 2 tablespoons of honey, 2 tablespoons of butter. Mash the ice cream with a fork and add the cinnamon.
Stir and place in the freezer. Peel the apples, cut them into slices and fry in butter. They are taken out and watered with honey. The ice cream is served by placing the apples with honey on it while they are still hot.
The coconut melba with basil and green lemon has an unusual taste. Ingredients: 1 liter of cream ice cream, 100 grams of coconut shavings, the juice and grated rind of a green lemon, 5 sprigs of basil, 200 grams of coconut biscuits.
Allow the ice cream to soften a bit and place in a large bowl. Add the basil leaves, coconut shavings, green lemon juice and peel, crushed coconut biscuits. Mix everything and return to the freezer to firm up. Then form balls and serve, garnished with grated green lemon peel and coconut shavings.
Melti "Tuti Fruti" is prepared with 50 grams of raisins, 50 grams of dried fruit, finely chopped, the juice and grated peel of an orange, 3 tablespoons of cognac, a pinch of cinnamon, 1 liter of ice cream, cocktail cherries for decoration.
Raisins, dried fruits and cinnamon are mixed with orange juice and grated peel. Add the cognac and simmer for half a minute. Once cooled, grease a cake pan. Cover with transparent foil, pressing it to the bottom and walls of the form. It is left in the freezer for an hour.
The ice cream, which has melted slightly, is mixed with the fruit and cognac and stirred. Pour everything into the cake pan and freeze for four hours until hardened. Serve with one cocktail cherry on each serving.
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