Pink ice cookie cream

 

Okay, you're going to tell me PINK NEON week has begun, seriously? but your ice cream, my darling, is old pink and not at all fluorescent? yes, that's true, but I didn't want to overload it with chemical coloring, because I say to myself: buying an ice cream in a store or on the beach with a funky color is great, and then you can brag about it. You might as well do the same thing at home, the color is no longer funky but becomes dubious and you don't really tell yourself about it anymore, you just apologize... So I'm starting this week's NEON PINK with a recipe based on a variation of pink... I loved experimenting with this gourmet ice cream cookie... I promise next week I'll prepare a light dessert... In the meantime, I can't wait to show you my fluorescent DIY!

A thousand kisses!

 

For the ice cream, you'll need..:

  •  60 cl whipping cream
  •  6 eggs
  •  200 g caster sugar
  •  250g fresh raspberries
  •  15 cl water

Before making the ice cream, start by making a raspberry coulis. It's so simple: bring the water and 150g sugar to the boil in a saucepan, stirring gently, then add the syrup to the raspberries and blend in a blender.

In a bowl, beat the yolks with the remaining 50g sugar, then add the coulis and set aside. In a second bowl, whip the cold whipping cream until stiff, then set aside. In a third bowl, beat the 6 egg whites until stiff. Gently fold the egg whites into the yolks + coulis, then into the chantilly. Don't overmix, as this will cause the mousse to fall back, then pour into your molds (careful, not all the way to the top). Leave to set overnight in the freezer, before adding the crushed cookies.

 

For shortbread cookies, a super-easy recipe:

  • 60g soft butter, cut into small pieces
  • 60g sugar
  • 1 egg
  • 150g flour
  • a sachet of vanilla sugar.
Too easy: Mix the flour and sugar in a bowl, then add the egg and vanilla, and finally the butter. Knead the dough with your fingertips. If the dough sticks too much, add a little more flour, but it's usually fine...
Form fairly large balls and place on a baking sheet lined with parchment paper. Bake for 15 / 20 minutes at 170°C. Let them cool, then in your clean blender, blend them to crumbs. Place in a salad bowl, and add 40g of melted butter. Mix and spread the butter cookie mixture over the tops of your ice-cream moulds. Leave to set for a few hours in the freezer and enjoy... hmmmm it smells like summer!
May 14, 2012
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