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Chocolate cake, dates and ice cream |  ready dessert

Chocolate cake, dates and ice cream | ready dessert

  1. For the meringue, Create a template by drawing 3 rectangles, 220mm x 100mm in dimension, on a bit of baking paper. Place the sheet of baking paper, ink facet down, on a baking sheet. Put aside till wanted.
  2. Warmth oven to 160˚C (140˚C with fan).
  3. Chop the dates into items about 10 mm in dimension. Finely chop the pecan nuts and the milk and darkish chocolate.
  4. Within the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Beat till the egg whites attain a medium peak. Steadily add the sugar to the egg whites, persevering with to beat till the meringue reaches a stiff level.
  5. Gently fold dates, pecans, and chocolate over meringue.
  6. Divide the meringue equally among the many 3 rectangular templates.
  7. Bake within the preheated oven for about 55 minutes.
  8. Let cool to room temperature. As soon as cool, take away from the parchment paper, wrap in plastic wrap and retailer within the freezer till wanted.
  9. for the ice cream, place a container within the freezer. Place the cream (A) and the liquid glucose in a saucepan. Reduce and scrape the vanilla bean, add the seeds and the bean to the saucepan. Deliver to a boil.
  10. In the meantime, place the milk chocolate in a bowl. Pressure the boiled cream combination via a strainer over the chocolate. Whisk till the chocolate has melted and utterly mixed.
  11. Add the cream (B) and beat to mix. Cowl the combination with plastic wrap touching the floor and place within the fridge for no less than 5 hours.
  12. As soon as the milk chocolate cream combination has cooled, place the condensed milk within the bowl of a stand mixer fitted with a whisk attachment.
  13. Pour the milk chocolate cream combination over the condensed milk and beat on excessive velocity till comfortable peaks type. Switch combination to prechilled container, cowl and place in freezer for 4 hours earlier than assembling cake.
  14. To assemble, spoon a small quantity of ice cream onto the serving plate to safe the primary rectangle of pavlova.
  15. Unfold a 3rd of the milk chocolate ice cream on prime of the meringue.
  16. Repeat this course of with the remaining meringue rectangles and ice cream.
  17. Place the stacked cake within the freezer till able to serve. Earlier than serving, garnish the highest of the cake with pecans and chopped milk chocolate.

Notice

• Ice cream could be saved within the freezer in a single day, nonetheless, it’ll then must relaxation within the fridge for two hours to melt earlier than assembling the cake.

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