You don't need an ice cream maker for these fun coffee sticks. A well-whipped meringue, the freezer and a little oil in the chocolate are enough: for a smooth and uniform covering
Ingredients
- 330 g fresh cream
- 300 g dark chocolate
- 125 g sugar
- 100 g seed oil
- 65 g egg whites
- 30 g coffee powder
- chopped pistachios and hazelnuts
- vanilla
- chocolate sprinkles
Duration: 5 h 30 min
Level: Medium
Doses: 12 pieces
FOR MERINGUE
Dissolve sugar in a small saucepan with 25 g of water and cook until it begins to bubble. If you have a thermometer, bring it up to 118 ° C. Meanwhile, start whipping the egg whites with an electric whisk. When the syrup is ready, pour it into the egg whites and continue beating them until the mixture is very hard and cold: it will take 8-10 minutes.
FOR ICE CREAM
Scraped the seeds of 1/2 vanilla pod and mix them with the coffee powder, then add it to the meringue.
Mounted the cream is not too firm and add it to the meringue.
Pour the mixture obtained in 12 plastic cups for coffee, place a stick in the center of each one and place them in the freezer for at least 3 hours.
FOR COVERAGE
Melt the chocolate in a bain-marie, then add the seed oil and mix well.
Immerse yourself one by one the sticks, now frozen, and immediately decorate them with the grains and sprinkles, before the chocolate dries, so that they stick together.
Put away the sticks in the freezer for 30 minutes before serving.
Good to know: adding seed oil to melted chocolate will make it more fluid and shiny, without interfering with the flavor. In place of coffee, in ice cream, you can put other flavors such as cocoa and cinnamon, too
mixed together. Ice creams last in the freezer, closed in an airtight container, up to 5-6 days, but
give their best in the first 2-3 days.
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