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Stracciatella combines our favourite flavours, chocolate and vanilla and never tires. Fresh mango gives the ice cream a sweet original note. try also this Gigot of lamb recipe too.
Ingredients
Dessert For 4 people
80 g of extra dark chocolate, for example, Trinidad 80% cocoa
400 g of crème fraîche
180 g of plain Greek yoghurt
100 g of orange blossom honey
a little ground vanilla
1 mango
edible flowers for garnish, in speciality stores
Freind's kitchen recipes, Pink grapefruit jelly.
How to proceed
Freezing:
ca. 3 hours
Preparation:
ca. 10 minutes
Total time:
3 h 10 min
Finely chop the chocolate. Mix it with the crème fraîche, yoghurt and honey. Season with a little vanilla. Let the mass freeze for approx. 1 hour in a chromed steel container. Stir with a whisk every 30 minutes. Let the mass harden in the freezer. Leave it in the freezer until ready to serve.
Remove the ice cream from the freezer approx. 15 minutes before serving. Peel the mango and remove the pulp from the stone by cutting it into chunks. Arrange them on the cups. Shape into balls of ice cream and serve with the mango and flowers. You may be interested to read Instant polenta with cabbage recipe/ Duo of aperitifs.