Cup Denmark – Vanilla, Dark Chocolate & Apricot Liqueur (traditional method and Thermomix)
Ice-Cream / Sorbet dessert ( mousse / cream) Thermomix preparable beforehand
Cup Denmark – Vanilla, Dark Chocolate & Apricot Liqueur
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Ingredients:
Preparation:
Traditional Method
1\. Make the chocolate sauce
Finely chop the chocolate.
In a small saucepan, gently heat the water, cream, butter, and vanilla seeds (do not boil).
Add the chocolate and stir until completely melted and smooth.
Remove from the heat and stir in the apricot liqueur and, if desired, a pinch of fleur de sel.
Keep warm in a small jug until serving.
2\. Prepare the glasses
Slightly soften the vanilla ice cream and divide it between 6 pre-chilled glasses or dessert dishes.
Use a spoon to create a hollow in the centre of each portion.
Pipe the unsweetened whipped cream around the edge using a piping bag with a star nozzle.
Generously sprinkle with Brésilienne.
3\. To serve
Bring the glasses to the table and pour the warm sauce into the ice cream hollows just before serving for maximum effect.
1\. Make the chocolate sauce
Finely chop the chocolate.
In a small saucepan, gently heat the water, cream, butter, and vanilla seeds (do not boil).
Add the chocolate and stir until completely melted and smooth.
Remove from the heat and stir in the apricot liqueur and, if desired, a pinch of fleur de sel.
Keep warm in a small jug until serving.
2\. Prepare the glasses
Slightly soften the vanilla ice cream and divide it between 6 pre-chilled glasses or dessert dishes.
Use a spoon to create a hollow in the centre of each portion.
Pipe the unsweetened whipped cream around the edge using a piping bag with a star nozzle.
Generously sprinkle with Brésilienne.
3\. To serve
Bring the glasses to the table and pour the warm sauce into the ice cream hollows just before serving for maximum effect.
Thermomix® Method
1. Chocolate sauce
Place chocolate in pieces into the bowl. Chop 20 sec / speed 8.
Scrape down the sides, add water, cream, butter, and vanilla seeds.
Heat 5 min / 60°C / speed 3.
Scrape down again, then heat a further 2 min / 60°C / speed 3.
Add apricot liqueur and blend 10 sec / speed 3.
Keep warm (e.g. at 37°C or in a small jug).
2. Assemble the cups as described above.
1. Chocolate sauce
Place chocolate in pieces into the bowl. Chop 20 sec / speed 8.
Scrape down the sides, add water, cream, butter, and vanilla seeds.
Heat 5 min / 60°C / speed 3.
Scrape down again, then heat a further 2 min / 60°C / speed 3.
Add apricot liqueur and blend 10 sec / speed 3.
Keep warm (e.g. at 37°C or in a small jug).
2. Assemble the cups as described above.
