The title itself suggests that in the end you will get something mind-blowing! Just imagine: a delicate layer of chocolate base, sweet ice cream with blackberries and berry sorbet! I just want to try a bite!
It is necessary
- For 10 servings:
- - 625 g vanilla ice cream;
- - 0.5 tsp vanilla extract;
- - 1 and 1/3 st. blackberries;
- - 1/3 st. cocoa;
- - 0, 6 Art. flour;
- - 1 and 1/3 tbsp. olive oil;
- - 1/3 Art. buttermilk;
- - 1/3 tsp baking powder;
- - 0, 6 Art. Sahara;
- - 1/3 tsp soda;
- - a couple of pinches of salt;
- - 625 g sorbet;
- - large egg yolk.
Instructions
Step 1
Preheat the oven to 165 degrees and prepare a suitable split mold by lining the bottom with baking paper or parchment and greasing the sides with oil.
Step 2
In a large bowl, whisk together all of the dry dough ingredients using a hand whisk: flour, cocoa powder, sugar, baking powder, a couple of pinches of salt, and a third teaspoon of baking soda. In a separate bowl, whisk 60 ml of warm water with buttermilk, vegetable oil, egg yolk and vanilla extract until smooth. Add liquid mixture to dry ingredients and blend until smooth. Put the mixture in a mold and send to the hot oven for a quarter of an hour. Let cool slightly, gently remove from the mold and cool completely on a wire rack.
Step 3
While the crust is cooling, remove the ice cream from the freezer to soften it.
Step 4
Rinse the berries, pat dry on paper towels, pour into a bowl and crush lightly with a crush. Add ice cream to the berry, but be careful - we don't need blackberry porridge!
Step 5
Put the mixture of vanilla-creamy ice cream and crushed blackberries on the completely cooled crust (first put it back into the mold) and send it to the freezer for a couple of hours until it hardens.
Step 6
Remove the berry sorbet from the freezer and also let it soften a little at room temperature. Apply to the hardened layer of the ice cream in a mold, smooth with a spatula and, if desired, garnish with whole blackberries. Return to freezer for another 60 minutes.
