Ingredients

• 300 g Sugar
• 250 g milk
• 190 g Hazelnut
• 125 g Coffee made with mocha
• 125 g Fresh cream
• 90 g Egg white
• 25 g Instant coffee
• 15 g Dark chocolate 90%
• 4 pcs Yolk

Heat the milk with instant coffee. Mix the egg yolks with 120 g of sugar, then add the hot milk by turning constantly, bring it back to the fire to a temperature of 70 ° C to cook the eggs (if you do not have a thermometer, remove from the heat when, lifting the spoon, the edges will remain veiled in cream).

Mix the mocha coffee with the cream, then add the cream, stirring gently. Allow to cool, then pour into the ice cream maker and start the appliance (the ice cream will be ready in about 1 hour).

Transfer the ice cream into a plum cake mold (20 cm x 7 cm, h 6 cm) lined on the bottom with a strip of baking paper and place in the freezer for 1 hour.

Collect 90 g of egg white, 180 g of sugar, chocolate, hazelnut in a bowl and mix well. Bring to a hot but not boiling water bath and cook to 80 ° C (compound).

Spread the mixture on a plate lined with baking paper in discs of about 6-7 cm in diameter. Bake at 180 ° C for 10 ', take them out of the oven and bend them while they are still warm and malleable. Let them cool and then serve with the tile.

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