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🍰 Torrone Ice Cream with Warm Chocolate Sauce

638 kcal · 30 min · 4 servings

Ingredients

• Torrone 150 g
• Almonds, whole 50 g
• Melting chocolate, dark 250 g
• Vanilla pod 1 pc
• Sugar 75 g
• Water 75 ml
• Eggs 3 pcs
• Whipping cream 500 g
• Raspberries, fresh 100 g
• Blueberries, fresh 100 g

Instructions

1. 1. Line a rectangular mold with cling film.
2. 2. Cut the torrone into small cubes.
3. 3. Roughly chop the almonds and the chocolate.
4. 4. Slice the vanilla pod lengthwise.
5. 5. Scrape the vanilla seeds out of the pod.
6. 6. Put sugar, vanilla seeds, and water into a pot.
7. 7. Heat the mixture for about 4 minutes.
8. 8. Stir until the sugar is completely dissolved.
9. 9. Separate the eggs into yolks and whites.
10. 10. Whisk the egg yolks in a bowl for about 5 minutes until frothy.
11. 11. Slowly add the warm vanilla syrup to the egg yolks.
12. 12. Stir constantly to combine the mixture.
13. 13. Add the torrone cubes to the egg mixture.
14. 14. Add the chopped almonds to the egg mixture.
15. 15. Add one quarter of the chocolate to the egg mixture.
16. 16. Stir everything well.
17. 17. Whip 300 ml of cream in a tall container until stiff.
18. 18. Gently fold the whipped cream into the egg mixture.
19. 19. Pour the mixture into the prepared mold.
20. 20. Place the mold in the freezer for about 6 hours.
21. 21. Alternatively, you can freeze the mold overnight.
22. 22. Bring 200 ml of cream to a boil in a pot.
23. 23. Remove the pot from the heat.
24. 24. Let the remaining chocolate melt in the hot cream.
25. 25. Wash the berries thoroughly.
26. 26. Let the berries drain.
27. 27. Take the frozen parfait out of the mold.
28. 28. Slice the parfait.
29. 29. Cut the slices diagonally in half.
30. 30. Place the parfait slices on the plates.
31. 31. Pour the hot chocolate sauce over the parfait.
32. 32. Garnish the dish with the berries.
33. 33. Serve the parfait immediately.

Nutrition per serving

• kcal: 638
• Protein: 10 g · Fett/Fat: 40 g · Carbs: 55 g