Diversifying a long summer walk in the park with a delicious creamy ice cream is a pleasure, but surprising friends and loved ones with unusual cooling desserts based on your favorite ice cream on a sultry evening is another. Denis Rusachkov, the pastry chef of the Four Seasons hotel, has shared several of these delicious options especially for Marie Claire readers.
Tiramisu with ice cream
You need
Cookies "Savoyardi"
Syrup "Coffee-Marsala"
200 g ice cream "Vologda Plombir"
100 g mascarpone cheese
2 egg yolks
65 g sugar
1 tbsp. l. water
Cocoa powder
Pomegranate
Preparation
Prepare the Tiramisu cream: add sugar to the water and heat it to dissolve. Drive the yolk into hot water, add mascarpone and ice cream. Beat the mixture well.
Prepare coffee-Marsala syrup: mix 2 tbsp. l. sugar, 1 tbsp. l. water, 2 tbsp. l. Marsala wine and 1 cup of espresso and bring to a boil. Saturate Savoyardi cookies with the resulting syrup. Place the cookies on a plate, coat them with cream and put them in the freezer to cool and thicken the cream. Sprinkle with cocoa and pomegranate seeds on top before serving.
"Pavlova" with ice cream and tropical fruits
You need
Egg white
3 tsp sugar
Vanilla pod
A pinch of corn starch
60 g of ice cream "Vologda Plombir"
2 tsp.
Mango sauce Mango (peeled)
Zest and lime juice
Preparation
For the meringue, whisk the whites and sugar, add the vanilla seeds and the starch. Put the resulting air mass on a silicone hemisphere mold and bake for 1.5 hours in the oven at 90 degrees.
Make the mango sauce. Add a little zest and lime juice to the mango puree, stir. Pour the mango sauce into the finished meringue, put the ice cream ball and garnish with fresh mango wedges.
Semifredo with salted caramel
You need
100 g sugar
100 g cream
Vanilla pod
½ tsp. salt
40 g nut butter
60 g ice cream "Vologda Plombir"
2 tsp. liqueur "Baileys"
10 g dark chocolate
Preparation
To make salted caramel, melt sugar in a saucepan, add hot cream and salt. Cool slightly and add the nut butter and vanilla seeds. Mix everything and refrigerate for 24 hours.
Mix the sundae with liqueur and put in a bowl or vase in layers: sundae, a very thin layer of grated chocolate and caramel (repeat layers 3 times). Decorate as desired and serve.
Photo: Getty Images
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