Ice-pralines

Ice-pralines
Ice-pralines Ice-pralines Ice-pralines

Directions

  • Boil the milk with the vanilla pads
  • Take the vanilla pads out and scrape them empty
  • Add the vanilla to the milk again
  • Beat the sugar and add egg yolks
  • Add ( with a guard) the boiling milk
  • Put it back on a low flame and let the mass stirring
  • Take it from the heat and immerse the pan in cold water to stop cooking
  • Keep stirring until the mixture and add the white chocolate
  • Move until the chocolate has melted. .
  • Let everything cool and put it 4 hours in the fridge
  • Make the mixture of ice in the ice machine
  • For the mandarine sauce:
  • Hull the mandarins
  • Hold the separate segments of 3 mandarines and press
  • Boil the juice with the sugar
  • Add the mandarinliqueur and cool
  • The finishing touch:
  • Scoop 4 large or 12 small balls and place them on a cold plate in the freezer
  • Beat the cream and pour over the balls
  • Sprinkle with white chocolatecurls and place it 10 min in the freezer
  • Arrange the balls an finisch with mandarin sauce en a mint leave

Ingredients

  • 150ml cream
  • 750ml milk
  • 8 egg yolks
  • 170g sugar
  • 2 vanilla pads
  • 85g white chocolate

Mandarin sauce:

  • 12 mandarins
  • 75g sugar
  • A dash of mandarin liqueur

And finishing:

  • White chocolate curls or
  • flakes
  • Fresh mint leaves
From: Belgium