Strawberry Ice Cream Cakes in Chocolate Glaze

Strawberries, Mascarpone, Heavy cream, 99% chocolate, Erythritol, Erythritol, Gelatin, Gelatin

Let it stand: 10 min. Heat on the stove: 10 min. Chill in the refrigerator: 2 h. Let it stand: 10 min. Blend with a blender: 5 min. Heat on the stove: 5 min. Freeze: 2 h. Water bath: 10 min.

Preparing the cream base

Soak gelatin (8 g) for the cream base in cold water for 10 minutes and squeeze it well. Warm heavy cream (70 g) until hot, dissolve erythritol (30 g) in it, then stir in mascarpone (130 g). Add the bloomed gelatin, 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

Soak gelatin (8 g) for the strawberry layer in cold water for 10 minutes and squeeze it well. Blend strawberries (200 g) into a puree, add erythritol (30 g), and cook gently for 5 minutes. Stir in the bloomed gelatin, 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.