Marshmallow Cornets Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 30 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Ingredients
| Egg yolks | 3 | |
| 75 g / 3 oz soft brown sugar | ||
| 175 g / 6 oz plain chocolate, chopped | ||
| 300 ml / 1/2 pint single cream | ||
| 150 ml / 1/4 pint double cream | ||
| 100 g / 4 oz marshamallows, each snipped into four pieces | ||
| 50 g / 2 oz split almonds, browned and chopped | ||
| 12 ice cream cornets | ||
Directions
Beat the egg yolks with the sugar in a heatproof bowl until creamy.
Place the chocolate in a pan with the single cream and heat gently until melted.
Bring just to the boil, then pour on to the egg yolk mixture thoroughly.
Place the bowl over a pan of simmering water and stir constantly until thickened.
Strain and allow to cool.
Whip the double cream until it forms soft peaks, then fold in the chocolate custard.
Pour into a rigid freezerproof container, cover and freeze for 2-3 hours until half-frozen.
Stir well, then mix in the marshmallows and almonds.
Return to the freezer and freeze until firm.
Place the chocolate in a pan with the single cream and heat gently until melted.
Bring just to the boil, then pour on to the egg yolk mixture thoroughly.
Place the bowl over a pan of simmering water and stir constantly until thickened.
Strain and allow to cool.
Whip the double cream until it forms soft peaks, then fold in the chocolate custard.
Pour into a rigid freezerproof container, cover and freeze for 2-3 hours until half-frozen.
Stir well, then mix in the marshmallows and almonds.
Return to the freezer and freeze until firm.
Chef
