Small super delicious and soft ice cream cakes, perfect for a summer day.
REDBERRY SORBET CAKES
6 SMALL CAKES
RUBY CHOCOLATE COATING:
100 G RUBY CHOCOLATE
10 G OIL
Melt the chocolate and stir inthe oil.
Coat 6 small silicone moulds with the chocolate and let it set. Set the mould aside.
ALMOND SPONGE:
75 G ALMOND FLOUR
2 EGG WHITES
75 G FLORMELIS
1/2 TSP. BAKING POWDER
Preheat the oven to 175 degrees Celsius.
Line a baking sheet with baking paper and grease it.
Mix together the almond flour, icing sugar and baking powder.
Whisk the egg whites until stiff and fold into the almond flour carefully. Do not knock out too much air.
Spread the batter out onto the baking sheet in a square of approx. 24×18 cm.
Bake the sponge in the oven for 20 minutes. It should feel firm, but still spring a little.
Let the sponge cool completely before making the sorbet.
CHOCOLATE CRUNCH LAYER:
25 G SUGAR
25 G ALMONDS, WITHOUT SKIN
60 G DARK CHOCOLATE
Melt sugar to a caramel and add the almonds. Stir together and pour the mixture onto a piece of baking paper, separate the nuts slightly and let them cool completely.
Finely chop the nuts.
Melt the chocolate and stir it together with the chopped nuts.
Spread the mixture over the almond sponge and let it set.
Cut out the sponge to fit the moulds.
STRAWBERRY-RHUBARB SORBET:
200 G RHUBARB
200 G STRAWBERRIES
200 G SUGAR
1 DL WATER
½ VANILLASUGAR
JUICE OF 1/2 ORANGE
Place the rhubarb stalks, cut into 1 cm slices, into a saucepan with the strawberries, sugar, orange juice and water.
Let it cook over low heat for 25 minutes and stir occasionally until the stalks become soft, almost mushy.
Blend the compote and pass itthrouugh a fine mesh sieve to remove any unblended fruit threads.
Mix in the vanilla.
Place the compote in the refrigerater, for a couple hours or until the next day.
When it has cooled completely,churn the compote in an ice cream maker for 30 minutes.
Spread the ice cream into the prepared moulds and place a sponge on top, place a layer of cling film and tin foil over the mould.
Place the cakes in the freezer for at least 24 hours.
Carefully remove the cakes from the moulds and let them stand on the counter top for 5-10 minutes before serving.