The dome of strawberry ice cream is filled with pistachio mousse.
AT 10-12 PERSONS
Preparation time : 1 hour + freezing
Cooking time : 15 min.
The number of calories - 390 per serving
Fat - 33 g
INGREDIENTS FOR STRAWBERRY ICE-CREAM:
- 700 g ripe strawberry
- 1/2 lemon juice
- 100 g of powdered sugar
- 600 ml of creamy cream (lightly beat up)
FOR MUSS:
- 4 yolks
- 150 ml of creamy cream
- 50 g of fine crystalline sugar
- 25 g of pistachios (peeled and chopped)
- 50 grams of dried cherries (cut into)
2. Pour into a sealed container for freezing and place in the freezer for 1 hour to allow the mixture to harden at the edges. Transfer to a cooled bowl. Vigorously rub the mass, then again put into a container and freeze 2-3 hours until completely hardened.
3. Within 30 minutes. Before preparing the mousse, put the 1.1-liter-shaped dome in a cooling manner and move the ice cream to the shelf of the refrigerator. Put the ice cream into a mold with a layer of 2.5 cm thick. Cover with foil and refrigerate 1 hour before hardening.
4. For mousse. Whisk the yolks. Dissolve sugar on fire in 2 ct. water. Boil 1 min., Without interfering, until the temperature of the syrup reaches 110 ° C by a sugar thermometer or until bubbles similar to pearls begin to form on the surface. Slightly cool and enter a fine trickle, whisking, into the yolks. Continue to beat until the mixture cools.
5. Whip the cream into a thick foam and gently mix with the yolk cream. Enter pistachios and cherries. Transfer to the ice cream form. Smooth the surface, cover and refrigerate 3-5 hours before hardening. For an hour before the filing, turn the "bomb" on a chilled dish and put it in the fridge so that the mass becomes softer.
Magazine "Delicious and easy" Issue No. 4