Ice Cream, Gelato & Sorbets
Profiteroles with Stracciatella Ice Cream
Profiteroles with Stracciatella Ice Cream
6
Profiteroles with Stracciatella Ice Cream are delicious and easy to make – the perfect way to get your summer off to a great start.
Ingredients
- 6 crackling choux
- 500g mascarpone
- 250ml almond milk
- 120g sugar can syrup
- 200g melted chocolate
- 6 tsp. chocolate granola
- 2 tbsp. cocoa nibs
- 2 sheets of baking paper
Preparation
- Mix the mascarpone and the almond milk into a bowl. Add the sugar cane syrup and mix. Set aside.
- Finely spread a little melted chocolate between two sheets of baking paper and set aside in the freezer.
- Pour the mascarpone mixture into the bowl of the Ice Cream Maker.
- Churn for 40 minutes.
- Take the chocolate, stored in the freezer and turn into small shavings.
- When the ice cream has started to thicken, pour in the crushed chocolate.
- Churn for a further 10 minutes.
- Cut the cracking choux in half and garnish with a scoop of the ice cream.
- Sprinkle with melted chocolate, granola and cocoa grits, before serving.
