Christmas tree stem

Name: Christmas tree stem
Cook time: 20 min
Total time: 320 min
Yield: 10
Ingredients: 300 g uncut gingerbread; 1 liter cinnamon ice cream; 3 meringue vanilla pack 8 pieces; 400 g Hazelnut paste; 75 g chocolate holly leaves bag of 150 g; 100 g blueberries; 2 el powdered sugar

Christmas tree stem made of gingerbread, vanilla meringue foam and cinnamon ice cream.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Cut the gingerbread lengthwise into 4 slices.
Place a sheet of 30 cm baking sheet on a sheet of cling film and place the gingerbread strips side by side.
Crumble the foam wreaths over the gingerbread. Divide the ice over the foam wreaths.
Use the foil and the baking paper to roll the whole length up to the tightest possible roll.
Pack tightly in 2 layers of aluminum foil. Place the roll in the freezer for at least 5 hours.
Take the roll out of the freezer and lay on a scale. Brush all around with hazelnut paste.
Pull stripes with a fork in the length so that the roll resembles a tree trunk.
Sprinkle with icing sugar and place some chocolate holly leaves. Decorate the dish around the roll with the rest of the holly leaves and blueberries.