Ingredients (6 servings)
2 teaspoon of instant coffe
2 tablespoon of boiled water
100 grs, sugar
3 tablespoon of liquid glucose
(in cook stores or super)
300 ml. whipped cream
150 grs. dark chocolate in pieces
50 grs. almonds in slices
Dissolve coffee in boiling water.
Place in a separate bowl the egg yolks, sugar and liquid glucose, over a pan of boiling water (double boiler) and beat for 5 to 10 minutes until very thick consistency, even when lifting the batter with a spoon leave a trail.
Remove the bowl and dip the base in water until cool . StirringBeat cream in bowl and add slowly dissolved coffee and mix yolks with sugar.
Line a metal mold about 20 cm square. with plastic wrap empty the Coffe mix on the mold and freeze for about two hours until solid (no need to beat mix)
Once removed from the mold solid light switching the help of transparent paper.
Cut into 3 strips lengthwise and then cut into 4 rectangles. Freeze ice cream rectangles if it has not been prepared chocolate and almonds pieces)
For the chocolate with almonds
Melt the chocolate in a saucepan of boiling water over another. Spread the melted chocolate on a large mold or a baking sheet with parchment paper spread the flaked almonds over the chocolate and keep the refrigerator until solid.
Serve Ice cream coffe rectangles with pieces of chocolate pieces as shown in the photo, make 6 portions and serve.
If you are not going to serve all refreeze in the fridge.