Vanilla and honey ice cream on apricot puree

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1 can(s) (425 ml; Abtr.-Zugabe : 250 g) Aprikosen
  • 1 TABLESPOON Apricot liqueur
  • 50 g Whole milk couverture
  • 4 scoops of vanilla-honey ice cream (approx. 50 g each)
  • 7-10 Tbsp Cappuccino rolls and mint
  • 7-10 Tbsp Freezer bag

Directions

  1. 1

    Drain the apricots and puree them, except for 3 halves, with a chopping stick. Cut the remaining apricot halves into slices. Stir the apricot liqueur into the puree. Coarsely chop the chocolate coating and melt in a hot water bath. Distribute the apricot puree on 4 plates.

  2. 2

    Form four ice cream scoops with a scoop and place one in the middle of each plate. Put the couverture in a freezer bag and cut off a small corner. Pull the chocolate in strips over the ice cream. Serve immediately decorated with cappuccino rolls and mint

Nutrition Facts

KCAL
190 kcal
CARBS
25 g
FATS
8 g
PROTEINS
2 g