APPENZELLER BIBER CAKE ICE CREAM ON PLUM COULIS
A recipe by Betty Bossi
Appenzeller Biber cake served frozen on a plum coulis. The perfect festive dessert!
Preparation and cooking time: around 50 minutes
Freezing time: approx. 5 hours
BIBER CAKE ICE CREAM – INGREDIENTS FOR 4 SERVINGS
| 1 | egg |
|---|---|
| 1 | egg yolk |
| 3 tbsp | sugar |
| 1 | small Biber cake (75 g) frozen for approx. 1 hour, finely grated |
| 1 tbsp | gingerbread spice (Lebkuchengewürz) |
PLUM COULIS – INGREDIENTS FOR 4 SERVINGS
| 150 g | frozen plums, defrosted |
|---|---|
| 100 ml | port |
| 1 | cinnamon stick |
| 1 tbsp | sugar |
| 4 | meringue nests (e.g. from the supermarket) |
METHOD
Beat egg, egg yolk and sugar until frothy and lighter in colour. Mix in Biber cake and gingerbread spice. Beat egg whites until stiff, add sugar and continue to beat until the mixture becomes glossy. Carefully fold into the egg mixture with whipping cream. Cover and freeze for approx. 4 hours.
- Bring plums, port, cinnamon stick and sugar to a boil, reduce heat and simmer for approx. 10 minutes. Remove cinnamon stick, let cool slightly and push through a sieve.
- To serve: Spread plum coulis on plates and place meringue nests on top. Using an ice cream scoop, place a scoop of Biber ice cream in each of the nests and serve immediately.
- To prepare in advance: Biber Cake Ice Cream can be prepared a week in advance. Cover and store in the freezer. Prepare plum coulis one day in advance, cover and keep in the refrigerator