HAZELNUT ICE CREAM WITH OLIVE OIL AND SALT FLOWER
Separate the yolks from the whites. Foamy mix yolks and 80 g of sugar. Mix whites with the remaining sugar, mix to stiff foam.
Gently stir grounded hazelnuts and rum in the egg yolk.
Gradually and gently add the cream and whites foam.
Pour the mass into model for ice cream or a simple cup and leave for at least five hours in the freezer.
Pour the Ice cream with olive oil and sprinkle with a salt flower (only a few fragments!)
Mar 24, 2014 by
Servings: 4
Prep Time: 30 min
Total Time: (4 h for freezing), 30 min
Prep Time: 30 min
Total Time: (4 h for freezing), 30 min
Related Categories: Dessert,
Ingredients:
4 eggs, 170 g sugar, 5 tablespoons of liquid dark chocolate, 500 ml cream, 150 g of roasted ground hazelnuts, 30 ml rum, 1 tbsp. olive oil, Pinch salt flower.
