We continue to delight you with recipes from the Spanish SHA Wellness Clinic. Here we have described how to cook spelled tagliatella with porcini mushroom sauce for dinner. Now save your hot pistachio and raspberry ice cream cake recipe. It sounds very appetizing and tastes like a sweet tooth's dream! Bonus: all the ingredients for this treat are as healthy as possible. The cake is made with spelled flour, oat milk is used instead of regular milk, and sugar is replaced with agave syrup.
Ingredients for four servings
For pistachio cream:
5 organic eggs
65 g white spelled flour
175 g molasses
65 g organic margarine
100 g pistachio paste
100 g dark culinary chocolate
For pistachio crumble:
35 g pistachios
25 g margarine
60 g agave syrup
1 pinch of salt
For raspberry ice cream:
100 ml oat milk
500 g raspberries
7 g agar agar
200 g agave syrup
For the chocolate bar:
125g culinary chocolate
100 g rice syrup
Preparation
1. We start with hot pistachio cream. Melt the chocolate in a water bath with margarine, remove from heat and stir. Whisk the eggs and molasses in a food processor on high speed. Add pistachio paste to the whipped mixture and stir very gently. Add almond paste and stir gently by hand without squeezing. Transfer the mixture to a pastry bag.
2. We turn to the preparation of pistachio crumble. Combine all ingredients in a food processor. Place the mixture on a baking sheet covered with a silicone mat and bake for 10 minutes at 160 ° C, stirring occasionally.
3. Making raspberry ice cream. Boil the agar and oat milk, stirring constantly. Remove from heat and stir in raspberries. Toss in a food processor, add agave syrup. Freeze in Pacojet for five hours.
4. For the chocolate grill on the steam bath, melt the chocolate and rice syrup. Remove from heat and when the mixture has cooled, transfer to a pastry bag. Spread the paper on the marble board and squeeze the lines of chocolate onto it with a pastry bag so that they intersect, but there is a distance between them. Add some pistachio crumble to the center and cool.
5. While the ice cream and chocolate rack are being prepared, make muffins from the pistachio cream that we received in the first step. Line a baking sheet with baking paper, then take a 4 cm diameter steel cylinder and line the inside of it with baking paper. Fill half of the cylinder with pistachio cream and bake for about 6 minutes at 180 ° C.
6. When the muffins are ready, remove them from the oven. Lift the cylinder gently and remove the baking paper, being careful not to damage the cupcakes.
7. Place the muffin in a bowl lightly sprinkled with pistachio crumble. Place a scoop of Pacojet ice cream next to it. Lay out the chocolate rack by sticking it into the ice cream so that the other side rests on the cupcake.
