Making ice cream cake is not so difficult, and the result exceeds all expectations. The curd taste is felt very weakly, and tastes more like an ordinary ice cream.
Pick your recipe
You will need
- - 200 g shortbread cookies;
- - 50 g of butter;
- - 1 glass of cream (35%);
- - 1 orange;
- - mint leaves;
- - 0.5 cups of sugar;
- - 1/2 cup pomegranate seeds;
- - 0.5 cans of condensed milk;
- - 300 g fat-free cottage cheese;
Instruction manual
1
Grind cookies with a blender or mince. Add softened butter, introduce half the condensed milk and mix thoroughly with your hands until a uniform, sticky mass is formed. Line the mold with cling film and lay out the cooked mass, distributing evenly throughout the bottom of the mold. Place in the refrigerator for 20-30 minutes.
2
Prepare the curd cream. Pass the cottage cheese through a sieve or pass through a meat grinder. Then whip the curd with the remaining condensed milk. Remove the zest from an orange with a grater, make juice from the pulp. Whip cream with sugar in a thick lush cream.
3
Then add the zest and orange juice, the curd and beat again for 2-3 minutes, until a homogeneous air mass is formed. Put the cream on the cake cake from the cookies, smooth. If desired, you can put any fruit between the curd layers of the cream and finish with a layer of cream on top.
4
Cover the mold with cling film and place in the freezer for 4-5 hours, until completely solidified. Before serving, carefully remove the cake from the mold, remove the cling film and place on a plate. Sprinkle with pomegranate seeds, garnish with slices and orange zest, mint leaves and serve immediately.