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Chocolate Ice Cream Surprise
4
LINDT EXCELLENCE Dark and Milk
30-45 minutes
Ambitious

Let this Ice cream surprise you!

1 dark ready-made biscuit base,
18cm in diameter

  • 1 egg
  • 2 tbsp of water
  • 100g melted LINDT EXCELLENCE 70%
  • 150ml whipping cream
  • 1 egg
  • 2 tbsp of water
  • 100g melted LINDT Milk chocolate
  • 150ml whipping cream
  • 200ml milk
  • 50g white (crystal) sugar
  • Seeds scraped out of 1 vanilla pod
  • 3 egg yolks
  • 200ml whipping cream
  • 3 egg whites
  • 1 pinch of salt
  • 100g icing (powdered) sugar
  • 50g melted LINDT EXCELLENCE 70%
1
  • For the dark layer, beat the egg with two tablespoons of water over a pot of hot water until frothy.
  • Stir in the melted chocolate.
  • Remove the bowl from the hot water.
  • Whip the cream and gently fold into the frothy mass.
  • Pour it into a round bowl or mould of about 18 cm in diameter.
  • Place in freezer for about 30 minutes.
2
  • Meanwhile, start the light brown layer by beating the egg together with 2 tbsp of water over a pot of hot water until frothy.
  • Stir in the melted milk chocolate.
  • Remove the bowl from the hot water.
  • Whip the cream and fold into the frothy mass.
  • Remove bowl from freezer and pour the mixture on top of the frozen dark brown mass and smoothen out the top.
  • Place in freezer for about another 30 minutes.
3
  • Prepare the white layer now.
  • Bring the milk sugar and vanilla seeds to a boil; remove pan from the stove and beat in the egg yolks.
  • Stir the mixture over medium heat until it has thickened.
  • Allow the sauce to cool, whip the cream and then gently fold it into the mixture.
  • Remove the bowl from the freezer and evenly distribute the mixture over the light brown one.
  • Gently press the biscuit base on top of the white layer.
  • Place the ice-cream bomb in the freezer for another 4 hours.
4
  • Turn the frozen ice-cream bomb out of the mould or bowl onto a serving platter.
  • Beat the egg whites with a pinch of salt until stiff while slowly sprinkling the icing sugar into the mixture.
  • Continue beating until the mass is thick and creamy.
  • Coat the ice-cream bomb with the beaten egg white mixture and brown with a Bunsen burner.
  • Dribble the liquid chocolate decoratively over the bomb.