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Vanilla Dream ice cream with blueberry coulis, chiboust cream and biscuits.
Mövenpick Vanilla Dream
4 scoops of Mövenpick Vanilla Dream
Blueberries for decoration
125 g flour
25 g cocoa powder
1-2 almonds, finely chopped
75 g butter, softened
45 g sugar
A pinch of salt
½ egg, or approx. 25 g, beaten
250 g blueberries, fresh or frozen
125 g icing sugar
125 ml milk
2 egg yolks
1 tablespoon sugar
1 tablespoon corn starch, or approx. 10 g
40 g pine honey
50 ml whipped cream
Mix the flour, cocoa and almonds.
Beat the butter, sugar and salt into a mousse.
Add the egg, mixing until a smooth paste is obtained.
Incorporate the flour mixture to form a dough.
Cover and refrigerate for 2 hours.
On a surface dusted with flour, roll out the pastry into a rectangle 3 mm thick.
Then cut into 9 x 11 cm pieces.
Roll the pastry pieces over a stainless steel cylinder and place the cylinder onto a tray covered with wax paper.
Cook for 15 to 20 minutes in the centre of an oven preheated to 170 °C.
Remove from the oven, leave to cool and remove the cylinder.
Bring the blueberries and the icing sugar to the boil, stirring continuously, and allow to simmer for 5 minutes.
Leave to cool.
Strain before serving.
Bring the milk, egg yolk, sugar and corn starch to the boil, stirring continuously, and allow to simmer on a gentle heat until the cream thickens.
Add the honey, then cool immediately by stirring in a bain-marie of iced water.
Incorporate the whipped cream.
Place the Chiboust cream in a piping bag with a fluted nozzle (14 mm diameter).
Fill the biscuit with Chiboust cream, and place on a plate.
Serve with the coulis and a scoop of Vanilla Dream.
Decorate with blueberries.