Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ice cream mixture
Chocolate
Utensils
One loaf tin (approx. 25 cm), brushed with a little oil and lined with cling film
How it's done
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Ice cream mixture
In a pan, whisk together the eggs and sugar, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat.
Pour ⅓ of the mixture into a bowl, mix together with the Baileys and espresso.
Beat the cream with the sugar until stiff. Fold half of the whipped cream carefully into the espresso mixture, cover and chill. Fold the remainder of the whipped cream into the egg mixture, pour ½ into the prepared tin, cover and freeze for approx. 2 hrs. Cover and chill the remaining mixture.
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Pour ⅓ of the chocolate over the frozen mixture, spread the coffee mixture on top, cover and freeze for approx. 2 hrs. Spread ⅓ of the chocolate on top, pour the remaining egg mixture over the top, freeze for approx. 2 hrs. Pour the remainder of the chocolate over the top, cover and freeze for approx. 12 hrs. Sprinkle with cocoa powder.
| Tip: | Keep melting the chocolate in a bain-marie if it becomes too firm. |
|---|---|
| Prepare: | Prepare one day in advance, cover and keep in the freezer. |
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