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Put the yolks in a thicker pan, add the sugar. Mix well with a whisk.
Put the pan on the fire, the fire should be small. Stir continuously until the sugar is completely melted.
After the sugar is well melted, remove the pan from the heat. Put the butter and the broken chocolate pieces over the yolks. Mix well until the chocolate is completely melted and the ingredients are well blended. Cover with the obtained cream foil and let it cool.
The cream, from the fridge to be, mix it until it starts to gain volume. Add two tablespoons of the yolk composition, mix, and put in the composition and mix. Do this until you have incorporated all the yolk cream. Finally add the lemon juice and vanilla. You will get a creamy consistency.
Prepare a casserole or ice cream molds. Put a layer of ice cream, level, then from place to place put raspberries. Pour the rest of the composition, level it, and place the rest of the raspberries on top. Put the lid on the casserole, put the ice cream in the freezer for about 4 hours or overnight.
Remove from the freezer 10 minutes before serving. Take with a special cup of ice cream, put in bowls, cups, plates and serve.
Enjoy your meal!