Assorted Frozen Sweets
Sweet Dessert
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Cook Time
2 h
Servings
12
Difficulty
Medium
Prep Time
45 Min
Description
These assorted frozen sweets are perfect for a summer tasting or to end a festive meal with a touch of freshness. I love preparing these little frozen bites, because they are not only delicious, but also very pretty to present. Imagine mango sorbet cubes on a crispy shortbread crust, chocolate-banana-lemon verrines sprinkled with pistachios, mini praline-caramel tartlets and glasses of Baileys with a scoop of coffee ice cream. A gourmet assortment that will delight all palates! The preparation is a bit long, but the result is really worth it. Feel free to vary the ice cream flavors according to your desires.
Ingredients (13 ingredients)
-
1 l Mango
-
1 l Lemon
-
1 l Chocolate
-
1 l Praline
-
1 l Ice cream
-
2 piece Banana
-
1 pack Shortbread
-
12 piece Mini florentine or mini tartlet base
-
50 g Crushed pistachio(s)
-
200 ml Whipped cream
-
100 g Caramel
-
1 l Baileys
-
100 g Sugar
Preparation (9 steps)
Shortbread preparation
Preheat the oven to 200°C. Roll out the shortbread and cut out 2x4 cm rectangles. Place the rectangles on a baking sheet and bake for 10 minutes. Let cool completely after baking.
Mango sorbet preparation
Unmold the mango sorbet and cut it into cubes using a large knife. Put the cubes back in the freezer immediately to keep them very cold.
Whipped cream preparation
Place 200 ml of cold liquid cream in the Thermomix bowl with the whisk. Whip for 2 minutes / Stufe 3.5 until a firm whipped cream is obtained.
Mango tapas assembly
When serving, place a cube of mango sorbet on each rectangle of shortbread. Add a small dollop of whipped cream on top. Serve immediately.
Preparation of crushed pistachios
Put 50g of pistachios in the Thermomix bowl and coarsely chop them for 3 seconds / Stufe 5.
Chocolate-lemon verrines assembly
Fill the small verrines successively with 1 spoon of chocolate ice cream, 4 slices of banana and 1 spoon of lemon sorbet. Sprinkle with crushed pistachios. Serve immediately.
Caramel preparation
Put 100g of sugar in the Thermomix bowl. Heat for 8 minutes / 120°C / Stufe 1 without the measuring cup until a light caramel is obtained.
Praline-caramel florentines assembly
Arrange the florentines (or small tartlet bases) in a dish. Garnish them with a small scoop of praline ice cream and add a touch of caramel on top. Serve immediately.
Baileys-coffee glasses preparation
Pour a base of Baileys cream into small digestive glasses. Add a small scoop of coffee ice cream and decorate with chocolate coffee beans. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Manon Dubois
2
Rezepte
0
Kochbücher
Allergens
- Milk (including lactose)
- Nuts: Pistachios
- Cereals containing gluten: Wheat
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