Ice schnitt with fresh raspberries

Name: ice schnitt with fresh raspberries
Cook time: 40 min
Total time: 220 min
Yield: 8
Ingredients: 2 tablets chocolate extra pure 72% (a 100 g), coarsely chopped; 1 tray raspberries 125 g; 1 liter Vanilla ice cream slightly thawed; 1 cup forest fruit sorbet 500 ml; 1 cup whipped cream 250 ml; 2 el sugar; 1 tl cocoa powder

A tasty recipe. The dessert contains the following ingredients: chocolate (extra pure 72% (a 100 g), coarsely chopped), raspberries (125 g), vanilla ice cream (slightly thawed), forest fruit sorbet (500 ml), whipped cream (250 ml), sugar and cocoa powder .

Ingredients

Kitchen Stuff

baking paper, cake mold contents approx. 1 1/2 liters

Directions

Put the chocolate in a pan. Hang it in a slightly larger pan with almost boiling water. Let the chocolate melt with stirring (au bain-marie). Place a sheet of parchment paper on an inverted tray and pour the chocolate on it. Spread out with a (palette) knife. Put in the refrigerator for 40 minutes.
Keep 8 raspberries separate and scratch the rest. Scoop the ice cream into the mold, divide the sorbet and the mashed raspberries. Cover with cling film and put in the freezer for 3 hours.
Beat the cream with the sugar until stiff. Hold the bottom of the cake tin under the hot tap briefly and pour the icing on a plate. Brush with whipped cream and decorate with cocoa, raspberries and the broken chocolate.