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Ice Cream Cake with Lime and White Chocolate

I had a lot of egg yolks, mint and lime left over from the New Year’s Eve dessert, so why not use them for an ice cream cake?

ICE CREAM CAKE WITH LIME AND WHITE CHOCOLATE
10-12 SERVINGS

PISTACHIO BASE:
100 G WHITE CHOCOLATE, MELTED
50 G RICE KRISPIES
25 G GROUND PISTACHIOS

Blend the rice krispies into a fine meal, mix with pistachio and melted chocolate.

Spread the mass into an 18 cm spring mould in an even layer.

Place the base in the fridge until the chocolate has set and solidified.

LIME CURD INSERT:
100 G LIME CURD

Spread the curd into an 11 cm silicone mould, cover it with film and place the mould in the freezer until it is firm and removable. Minimum 3 hours.

LIME ICE CREAM WITH WHITE CHOCOLATE:
1 VANILLA POD
60 G ICING SUGAR
75 G PASTEURISED EGG YOLKS
100 G WHITE CHOCOLATE, MELTED
ZEST AND JUICE OF 2 ORGANIC LIMES
250 G CREAM 38%
20 MINT LEAVES

Cut the vanilla pod lengthwise, scrape out the vanilla seeds and mix it with a little icing sugar.

Beat vanilla, icing sugar and egg yolks to an airy and creamy mixture.

Gently fold the melted chocolate into the egg mixture.

Add the lime zest, the chopped mint and then the lime juice.

Whisk the cream into whipped cream and gently fold into the egg mixture.

ASSEMBLY:

Line the spring mould with baking paper and cake plastic on the sides.

Put the base in the mold, place the lime curd insert on top and distribute the ice cream over it.

Smooth out the surface and cover with film, place the cake in the freezer for at least 4 hours until it has set, preferably overnight.

DECORATION:
VALRHONA OPALYS PEARLS
EDIBLE GOLD DUST
GROUND PISTACHIO
MINT LEAVES
WOOD SORREL

Decorate the cake and serve it with a dollop of whipped cream

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