Mary Miso - Recipes for every day - Cookbooks
300 g frozen or fresh berries
25 g sugar
50 g cocoa nibs (Alnatura)
25 g sugar
2 tbsp water
3.5 dl full cream
200 g condensed milk
½ lemon, juice
Bring the berries and sugar to the boil in a pan and simmer for 5 minutes. Mash with a whisk and leave to cool in the fridge.
Whip the full cream until stiff. Fold in the condensed milk. Flavour with lemon juice. Add the berries and mix lightly so that the mixture remains marbled.
Pour the mixture into a gratin dish and leave to set in the freezer for 6 hours.
Heat the cocoa nibs, sugar and water in a pan, stirring constantly with a wooden ladle, and cook until the sugar becomes lumpy. Continue stirring for 10 minutes until the cocoa nibs are caramelised. Leave to cool on baking paper.
Sprinkle with cocoa nibs before serving.
Transfer the ice cream from the freezer to the fridge one hour before serving so that it softens.
