Cakeshare, my recipe for hazelnut magnum ice cream! ASMR
Experiment and relax at the same time listening to the noises generated by the kitchen and the preparations themselves, try to replicate my desserts by turning off any source of noise and enjoying the moment!
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MAGNUM GELATO:
2 egg yolks
150g milk
50g sugar
1g salt
130g fresh cream
35g hazelnut paste
COVERAGE:
300g milk chocolate
35g cocoa butter
30g chopped hazelnuts
DOSES FOR: 8 HAZELNUT MAGNUM
SILICONE MOLD FOR ICE CREAM
N.B: as promised the series on homemade ice cream continues, today I propose the hazelnut version. More flavors will come out soon !!
The preparation is really simple, you just have to be careful to respect the rest times.
The custard (yolk, sugar, milk) must not exceed the temperature of 85 ° C or it could overcook the egg yolks, I recommend letting the mixture cool in the fridge before adding the hazelnut paste and the whipped cream.
In the video I wrote to wait 8/10 hours before being able to remove the ice cream from the mold, my advice is to prepare it the day before and then cover it with chocolate the following day.
Once covered, it will take a few seconds before the chocolate solidifies, at this place them on parchment paper and place them in the freezer until ready to eat them (if you can put them in a container with a lid).
EXPERIMENT AND HAVE FUN !!
#gelato #nuts #asmr #cakeshare