SEMI-FROZEN GINGERBREAD ICECREAM WITH CHOCOLATE SAUCE AND CARAMEL NUTS
Wellcuisine Stefanie Reeb
1springform pan
Prep Time 30 minutesmins
waiting time 4 hourshrs
Equipment
17 cm springform pan
blender
Ingredients
For the semi-frozen:
160gcashew nuts
80gvirgin coconut oilmelted
50mlmaple syrup
2tbspbrown rumalternatively: freshly squeezed orange juice
1tbsplemon juice
1.5tspgingerbread spice
1grated zest of untreated orange
1pinchof salt
For the chocolate sauce:
1tbspcoconut oilmelted
1tbspmaple syrup
1tbspunsweetened cocoa powder
For the caramel nuts:
60ghazelnuts
1tbspcoconut blossom sugar
1tbspmaple syrup
Instructions
Either soak the cashew nuts for the semi-frozen food for 4 hours in cold water or boil them in water for 10 minutes. Then place in a sieve, rinse and drain. Puree together with the other cream ingredients in a blender for 2-3 minutes on the highest setting.
Line a 17 cm springform pan with baking paper and spread the mixture in it. Place in the freezer for at least 4 hours.
For the chocolate sauce, put all the ingredients in a bowl and stir until you get a smooth sauce. If you don't use the sauce right away, it will solidify again. In this case, heat it up slightly before using it until it is liquid again and then let it cool slightly before pouring it over the semi-frozen food.
Roast the hazelnuts whole in a pan. Put on a kitchen towel and rub off the skin as far as possible. Roughly chop the nuts. Heat the pan again and add the coconut blossom sugar and maple syrup until the coconut blossom sugar melts. Add the nuts and stir-fry briefly. Be careful that nothing burns. Put the nuts on a plate and let cool.
Take the half-frozen food out of the freezer just before serving, cut into 8 pieces of cake and layer two pieces on top of each other on the plate. Dip a fork in the chocolate sauce and sprinkle the sauce over the semi-frozen food. Sprinkle with the caramel nuts and serve immediately.