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Ice cream cornets
1 h 30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 188
  • Fat about 11g
  • Carbohydrates about 18g
  • Protein about 2g
This is needed
This is needed for 14 piece
Tuile paste
  • 100 g butter
  • 60 g white flour
  • 2 egg white
  • 100 g icing sugar
  • 0.25 tsp salt
  • 1 bag dark cake icing (approx. 125 g)
To decorate
  • 20 g freeze-dried fruit mix
  • 20 g almond slivers
  • 20 g hundreds & thousands
  • 20 g coconut flakes
  • Cornet moulds
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And that's how it's done
And that's how it's done
Tuile paste
Melt the butter, allow to cool. Beat the egg whites. Whisk the butter, sugar and egg whites until smooth. Combine the flour and salt, stir in, cover and refrigerate for approx. 30 mins.
To shape
For each cornet take approx. 1 tbsp of the tuile paste and spread in a thin circle (approx. 12 cm in diameter) on a baking tray lined with baking paper.
To bake
Bake for approx. 5 mins. in the centre of an oven preheated to 200°C. Carefully wrap the hot tuiles around the cornet moulds, press together the tip, leave to cool on a rack. Continue until all the paste has been used up.
Place the bag into hot (not boiling) water for approx. 10 mins. Remove, knead thoroughly, pour into a bowl. Suspend the bowl over a hot bain-marie so that the chocolate remains runny. Dip the edges of the cornet in the glaze, drain well.
To decorate
Roughly chop the Karma Crispy Berries & Apple. Gently roll the edges of the cornet in your chosen coating. Leave to dry in a glass for approx. 20 mins.