Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Ice Cream Recipes


Rococo (Ice Cream Recipes)

Banu Atabay's Rokoko
Main Page » Ice Cream Recipes » Rococo


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Rococo



Instructions:
# Pound the hazelnuts with 2 tbsp granulated sugar, put this mixture into a skillet. Roast it over medium heat. (You can add very few water.)
# Add 1 tbsp honey or liquid jam in it to keep the hazelnut pieces together, mix and remove it from the stove.
# Put 2 packs icing sugar, castor sugar and 1 + 1/2 cups cold milk into a deep bowl, blend it until it reaches to high consistency.
# Blend the biscuits to turn them to powder, mix the biscuit powder with the cream which you prepared just before.
# Place the mixture of the roasted hazelnut onto the floor of a flat cake mould, force on the mixture by a spoon to smoothen it. Pour the mixture of the cream and biscuit powder onto the hazelnut pieces smoothly, and freeze it for 3 hours at least.
# At the end of the resting time, remove the frozen mixture from the freezer. Melt the butter with bitter chocolate, and pour it over the mixture and flatten it by a knife.
# Place the mixture into the freezer again and freeze it for about 1 more hour.
# Whisk the mixture of 1/2 pack icing sugar, 1/2 cup milk, 2 tbsp granulated sugar. And spread this mixture all over the rococo which you removed from the freezer by flattening it by a spatula. Use the remaining cream for garnishing it.
# Also you can use jam pieces for garnishing the rococo.
# Rest the rococo in the freezer till serving it. Slice it while serving.


Note: You can rest the rococo in the freezer for 1 month.


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2 cups pounded hazelnut
4 tbsp granulated sugar
2 + 1/2 packs icing sugar
2 cups milk
1 cup castor sugar
4 packs petit beurre biscuits
1 tbsp butter
5.3 ounces bitter chocolate
1 tbsp honey or liquid jam