Strawberry Ice Cream Cakes in Chocolate Glaze
Mascarpone and cream make these cakes richer and silkier, while strawberries bring vitamin C and a bright berry flavor. Gelatin helps the layers hold their shape, so the dessert freezes well and stays neat under the glaze.
Preparing the cream base
Warm heavy cream (70 g) until hot, dissolve erythritol (30 g) in it, then stir in mascarpone (130 g). Add gelatin (8 g), soaked and squeezed well in advance, then mix quickly until smooth and pour the mixture into molds.
Refrigerate the cream base for 2 hours until it is fully set.
Preparing the strawberry layer
Blend strawberries (200 g) into a puree, add erythritol (30 g), and cook gently for 5 minutes. Stir in gelatin (8 g), soaked and squeezed beforehand, then spread the strawberry layer over the cream base and chill again until firm.
Once the layers are fully set, move the molds to the freezer for 2 hours so the cakes become dense enough for glazing.
Preparing the glaze
Melt 99% chocolate (50 g) over a water bath until fluid. Remove the frozen cakes from the molds, coat them quickly on all sides with chocolate, and return them to the cold until serving so the glaze can set completely.
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