This is an ice cream cake that I would like to try, for example as a dessert after Easter dinner.
2 egg whites
80 g sugar
1/3 tsp vinegar
About 50 g almonds, chopped
70 g Síríus Konsúm chocolate, finely chopped
Whip the egg whites until stiff, add the sugar and vinegar and whip until the sugar has melted. Fold in the almonds and chocolate. Line a deep spring mold with baking paper, smooth the meringue into the bottom and bake at 110°C for about 40 minutes. Cool.
2 egg yolks
50 g sugar
250 ml cream, whipped
1 tsp vanilla essence
200 g Síríus milk chocolate with hazelnuts (use Cadbury's with hazelnuts as a substitute), chopped
Whip together the eggs and sugar and fold in the whipped cream and vanilla. Then fold in the chocolate. Pour custard on top of the meringue, smooth the top and freeze, preferably overnight.
1 tbs golden syrup
100 g Síríus Konsúm chocolate
100 g Síríus milk chocolate
300 ml cream
Heat the cream in saucepan over low heat, add the chocolate with the syrup and melt well together. Simmer gently for about 3 minutes. Serve with the cake.
This ice cream cake can be stored for a long time in the freezer. Remove from the freezer and let it stand at room temperature for about 30 minutes before it is to be served.