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Ingredients :
For the cream:
½ liter of milk
2 cans of sweetened condensed milk
1 box of milk cream
200ml firm whipped cream
10 tablespoons powdered milk
3 tablespoons cornstarch
1 tablespoon of butter
the ganache:
1 box of milk cream
200g finely chopped dark chocolate
For mounting :
Hazelnut cream according to your taste
Chocolate granules according to your taste.
Preparation :
How to make the frozen dessert:
For the cream:
Put the condensed milk, cornstarch and powdered milk in a saucepan.
Mix well to dissolve completely.
Add the milk, cream and butter, and heat over medium heat, stirring constantly, until it begins to boil and thickens.
Cook for another 2 minutes then remove from the heat.
Transfer this cream to a bowl, cover with plastic wrap and let cool completely.
Once cooled, add whipped cream into stiff peaks and mix gently to incorporate.
Remove from the heat, pour into a container and cover with plastic wrap until completely cooled so we can add the whipped cream.
With the cream at room temperature, add the whipped cream gradually, mixing lightly.
Book.
For the ganache:
In a bowl, put the chopped chocolate and melt it in a bain-marie or in the microwave for 30 seconds.
Add the cream and mix well to obtain a shiny cream.
Assembly:
Using a spatula, spread a little hazelnut cream on the bottom and on the edges of a baking dish.
It will give a nice effect.
Pour half the cream and add spoonfuls of hazelnut cream.
Mix lightly to create a marbled effect in the cream.
Add the rest of the cream, more spoonfuls of hazelnut cream and repeat the marbled effect.
Refrigerate for 1 hour.
Remove from fridge, cover with ganache, spread evenly and return to fridge for another 30 minutes.
Decorate with hazelnut cream and chocolate vermicelli according to your taste and enjoy this frozen dessert
