Gellert - ice-cream specialities of the famous Hungarian cook károly Gundelia (author of "the little Hungarian cookbook", "the Art of the restaurant business" and other books on cookery), which in the years 1927-1948 rented the restaurant in the hotel "hall" in Budapest. Just the name of the hotel and gave the name of this ice cream. The source magazine "Vokrug Sveta", 1988, section "Matter of taste" with a few changes.
|Cooking time -||Number of servings 12|
Here are our ingredients (except egg yolks). First of all have to buy the cream that they stood in the refrigerator for no less than a day. Also need to pour the cognac cherries. If it is assumed that the dessert is prepared for the children, replace the cognac in the cherry compote.
To prepare the custard. For this Cup milk to boil with vanilla in a bowl, whisk the egg yolks with the icing sugar, then add the flour, then gradually pour in hot (not boiling!) milk and knead until smooth.
Put the bowl in a water bath and, stirring constantly, bring the cream to a boil.
When the cream has cooled, whip the cream in a solid foam and gently mix them with the sugar.
In a bowl of cold custard cream spread half of the whipped cream (and first cream to put quite a bit, and then the bulk). In the second half of cream, add the jam.
A smooth round bowl (easier to remove) to fill a layer of pink cream and distribute them on walls. In the middle put the cream with the cream.
In the middle of the form to place the glass bottom down and put in the freezer.
I always leave 3-4 teaspoons of cream for decoration. Put it in a bag and tie...
... soak gelatine in 50 ml of water and allowed to swell, put on fire and stir until smooth (do not boil!).
Pour in gelatin infused with cognac cherries.
When the ice cream hardens, remove it from the glass, as if unscrewing. In its place to pour molten jelly with cherries.
Like that ice cream can be stored in the freezer for 2-3 months. This portion is designed for 10-12 persons, so that of these ingredients you can make 2 ice creams in small bowls.
In X hours form the ice cream place for a few seconds in hot water. Cover with a dish, then overturn onto a plate and remove the form.
While I was jumping around the kitchen with a camera, the cream melted a little too run down, if not prevent, it turns out very nicely. Decorate to your taste, you can sprinkle something in common, a space for imagination.
When cutting the ice cream into portions, a cherry in the middle is for guests a nice surprise!
Enjoy, but remember dessert is very high in calories and can replace a cake!
Even podtal, ice cream does not leak or lose shape. Bon appetit!