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Tricolor curd cream
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Indonesian rice dessert with coconut cream
Caramel Banana Cake
Open cake with peanut ice cream
Mint ice cream
Cooking
Step 1
Boil sugar syrup. To do this, dissolve sugar in water and bring to a boil. Add mint and cook for 2 minutes. Remove from heat and puree in a blender until smooth. Pass the mint puree through a sieve.
Step 2
Soak gelatin in a small amount of cold boiled water. When it swells, mix it with mint puree, put in a water bath and cook, stirring constantly, until the gelatin is completely dissolved. Remove from fire.
Step 3
Whisk the egg yolks with the sugar in a heatproof bowl. Put the bowl in a saucepan filled with boiling water and keep on fire, constantly whisking with a whisk, until the yolks thicken.
Step 4
Remove the yolks from the heat and place in a bowl with ice. Pour in the wine and continue whisking for 5-7 minutes, until foam appears around the edges of the bowl.
Step 5
With a mixer, whip the cream, without adding sugar, into a thick foam. Combine mint puree with whipped yolks and cream, mix, arrange in molds and freeze for 5 hours.
Ingredients
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