A delicious ice cream dessert with a slight hint of mint that does not overpower the rest of the dessert. The macaroons add a nice crunch and crispness to the velvety soft ice cream.
ICE CREAM MUFFINS WITH STRAWBERRY AND MINT
12 SERVINGS
MINT ICE CREAM:
2 EGG YOLKS
20 G ICING SUGAR
1 1/2 DL. HEAVY CREAM 38%
15 MINT LEAVES
SEEDS OF 1/4 VANILLA POD
Wash and slice the mint leaves into thin strips. Put the leaves in a bowl with the cream and leave it in the refrigerator overnight to allow the cream to extract the flavour from the leaves.
Line a muffin tin with paper liners.
Place a macaroon at the bottom of each liner.
Cut the vanilla pod lenghtwiseand scrape out the seeds.
Strain the leaves from the cream.
Whisk egg yolks, icing sugar and vanilla seed light, thick and creamy.
Whisk the cream into the soft peaks and gently fold it into the eggs.
Distribute the ice cream between the cupcake liners over the macaroons and smooth out the surface.
Cover the mould with a piece of cling film and put it in the freezer for at least 4 hours, preferably overnight.
STRAWBERRY SORBET:
250 G STRAWBERRIES
125 G SUGAR
JUICE OF 1/4 ORANGE
12 MACAROONS
SALTY LIQUORICE POWDER
Roughly cut the strawberries and put them in a pot with sugar and orange juice.
Let it cook at low heat for 20 minutes. and stir occasionally until the berries release juice and become tender, almost mashed.
Blend the compote and sift it so that the seed and unblended parts are removed.
Cool it down completely.
When the sorbet base has cooled, churn it on an ice cream maker for 20-30 min.
Spread the sorbet over the mint ice cream and smooth out the surface. Cover the mould again and put it in the freezer for at least 4 hours more.
Remove the cupcake liners and serve the ice cream muffins with a whipped cream and a dash salty liquorice powder.