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LaurenS
Ice schnitt with fresh raspberries
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 .
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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
450Calories
Sodium0% DV3mg
Fat45% DV29g
Protein10% DV5g
Carbs14% DV41g
Fiber8% DV2g
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