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Frozen: Ice Cream Timbale




Source of Recipe


Internet


Recipe Introduction


This makes a beautiful presentation, if you have ice cream in your freezer, that's really all you need to make this spur of the moment dessert.



List of Ingredients




8 ounce plastic or paper cups, one per person
Ice Cream (use a good quality)
Chocolate Ganache Sauce (easy recipe below)
Starbuck’s Chocolate coated coffee beans, optional
Hazelnuts, toasted
Sprig of Mint for each serving
Strawberry cut to resemble a fan


Recipe



Place hazelnuts on a baking sheet and toast In a 350° degree F. oven, for 15 minutes. Remove from oven, place in a towel and rub together until most all the skins have been removed. Transfer to a cutting board and chop coarsely. Cover at room temperature until ready to use. These can be made ahead of time.

Cut the top 2 inches off each cup to make it easier to spoon approximately 4 ounces ice cream, or whatever amount you would like to serve, into each individual cup. Pack ice cream firmly into the cups with a spoon. Smooth over the tops and freeze in a covered container. These can be made ahead of time.

Prepare Chocolate Ganache Sauce. This can be done ahead of time.

CHOCOLATE GANACHE SAUCE
1/4 cup whipping cream
1 tablespoon corn syrup
3 ounces Baker’s Semi-sweet chocolate, finely chopped

In saucepan, combine cream, corn syrup and chocolate on low heat until chocolate is melted. Place in a plastic squirt bottle with a small opening, such as a clean catsup or mustard container, refrigerate until ready to use.

TO SERVE, place plastic bottle of chocolate in microwave oven for a few seconds until the chocolate is soft enough to make designs. Turn the bottle upside down and squeeze out some chocolate to test it on a clean plate to see if it is spreadable. I like to make grid marks on each plate.

Put the chopped hazelnuts in a shallow bowl. Cut away the plastic or paper around the ice cream cups. Roll the sides of each molded ice cream timbale in the hazelnuts then place the timbale upside down in the center of an individual plate, on top of the chocolate grid marks. Sprinkle a few chocolate-coated coffee beans and coarsely chopped hazelnuts around the plate, add a mint sprig for garnish and serve.

Serves 8