A crispy, baked pancake, fresh fruits, and refreshing ice cream – a great idea for a simple yet intriguing dessert.
Ingredients
Crispy Cornucopia
- Blueberries – 50 g
- Powdered Sugar – 80 g
- Butter – 80 g
- Wheat Flour (type 450) – 80 g
- White Grapes – 70 g
- Dark Chocolate – 100 g
Vanilla Ice Cream
- Sugar – 120 g
- Vanilla Sugar – 2 packets
- Eggs – 3 pieces
- Cream (30%) – 400 ml
Preparation
Vanilla Ice Cream Beat egg yolks with sugar and vanilla sugar. Bring the cream to a boil and pour it slowly into the beaten yolks. Pour the mixture into a saucepan and, stirring constantly, heat it to about 82°C. Cool and chill in the refrigerator. Pour the cooled mixture into a frozen ice cream maker and churn the ice cream (if you don’t have an ice cream maker, you can put the mixture in the freezer and freeze it completely, stirring occasionally).
Crispy Cornucopia Cream softened butter with powdered sugar. Gradually add egg whites and flour while stirring continuously. Spread a thin layer of the mixture in the shape of a semicircle with a diameter of 17-18 cm onto a baking paper. Bake for 3-4 minutes at 190°C until golden brown. Remove from the oven and quickly remove the baked pastry from the paper and shape it into a horn (handle it very gently as the pastry is very delicate).
Melt the chocolate in a water bath or microwave, pour it into the bottom of the cornucopia, and fill it with ice cream. Decorate with fresh fruits.
