|Ice cream sandwich|
* For countertop:
* 4 eggs
* 100 g sugar
* 2 tablespoons milk
* 100 ml oil
* 2 tablespoons ground semolina
* 2 tablespoons cocoa
* 2 tablespoons flour
* 1 teaspoon of baking powder
* vanilla essence
Rub the yolks well with the sugar and vanilla essence until they turn white and become like a cream. The flour is mixed with baking powder, cocoa and grissi is added to the yolk cream. Mix, then add the milk and oil one at a time, stirring gently.
Then add the beaten egg whites with a pinch of salt. The composition is divided into 2 and bake 2 sheets in a tray (25/35 cm) lined with baking paper, for about 15 minutes. Leave to cool.
* For the chocolate layer:
* 100 g dark chocolate
* 100 ml liquid cream
* 2 tablespoons mascarpone
* 2 tablespoons almond liqueur
I also used this chocolate cream for Mini chocolate tarts . It's so good that I do it on every occasion. :))
Pour the whipped cream over the broken chocolate pieces. Put the pot on low heat and bring to the boil. Set aside and mix until smooth. Let it cool until it hardens, then mix it with almond liqueur and mascarpone cheese.
* For cocoa ice cream:
* 3 yolks
* 1 tablespoon sugar
* 1 tablespoon honey
* 3 tablespoons cocoa
* 150 ml of milk
* 200 ml liquid cream
Mix the yolks together with the sugar and honey, until they become fluffy like a cream. Add cocoa and mix gently.
We boil the milk and when it boils we pour it over the yolk cream and mix until it cools down. Refrigerate until completely cooled. Add the whipped cream a little and mix well.
Put in the freezer for 1 hour, until it partially freezes. Mix the ice cream to homogenize.
Grease one of the countertops with chocolate cream.
Then cover with cocoa ice cream and the second top.
We put it back in the freezer until it freezes completely, after which it is potted.