Great, not only when it’s hot…
4.4 oz cane sugar, 1 tsp cinnamon, ½ t cardamom, ½ tsp coriander, ½ tsp ginger,1pinch allspice, 8 egg yolks, 1 oz chocolate, 1 oz hazelnuts, 4 Aachener Printen (a special form of ginger bread from Aachen), 7 oz cream, 1tsp rose water
Mix the sugar with 3 tbs of water and the spices in a double boiler and stir it until it becomes pasty syrup. Take it off the cooker and add the egg yolks, whisk well until it is light and fluffy and let it cool down on ice while stirring it. Chop the chocolate, the hazelnuts and the Aachener Printen and add to it together with the whipped cream and the rose water.
If you don’t have an ice-machine put it into the freezer for about 4 to 5 hours. Take it out every 30 minutes to stir so that no solid ice crystals build up.
It is great with chocolate sauce made of 5 oz cream, 1 tbs honey and 1.6 oz chocolate. Boil up 3 oz of cream with the honey, add the melted chocolate and let it cool down. Whip the rest of the cream before you add it.
Aachener Printen © flickr/diekatrin
Recent Comments