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A: Process for the ice cream

B: Process for the chocolate ganache

C: Process for the cake

D: Assemble the ingredients

A: Process for the ”ice cream”

· 235 ml of milk
· 85 g of coffee beans
· 1 vanilla pod
· 155 g caster sugar 
· 120 g of egg yolks
· 35% of whipped cream
 
Method:

Cut the vanilla pod on length and scrape the interior which you will add to the milk. Boil the milk during 10 minutes. Heat coffee beans in the oven at 140C. Insert the coffee beans in milk during 30 minutes and filter it. Then mix the egg yolks with the sugar. Pour the coffee and vanilla flavoured milk on the egg mixter and to cook until 90C. Then mix it until it cooled completely. Incorporate the whipped cream.

B: Process for the chocolate ganache

· 375 g black chocolate
· 500 ml of cream 35%
· 38 g of butter

Method:

· Boil the cream and pour it on the chocolate to dissolve it
. Add butter and mixt it well. Reserve for later.
 
C: Process for Genoise (plate of 12 X 17)

· 225 g eggs
· 130 g sugar
· 100 g of strong flour
· 5 g powder with paste
· 70 g hazel nut powder

Method:

Into a “bain-marie” heat the egg and sugar mixture until it gets lukewarm and then beat it at high speed until you can see the trace of the whip. Incorporate the filtered mixture of flour mixt by using a folding method. Pour it in a 12'' X17'' pan and baked at 350C for approximately 8 to 10 minutes.

Assemble:

Pour the ice cream mixture in a mould of 3 1/2 '' X  20 '' length, in which you placed a parchment paper. Topped it with a slice of cake soaked into frangelico or coffe syrop and then freeze it. When completely frozen, unmould and cover with lukewarm ganache and put back into the freezer. Once completely frozen cut it into triangular slices.

If served with a spiced apricot marmalade… even more delightful!

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