materials
To the
4
parts
G
G
White chocolate
G
G
strawberries
El
El
powdered sugar
tsp
tsp
lemon juice
ml
ml
the whips
G
G
vanilla ice cream
tsp
tsp
More organic lemons
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Also: potatoes and rice
preparation
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Place the potato wedges and four serving bowls in the freezer for about 1 hour before making the ice cream. Refrigerate the white chocolate. Wash the strawberries, cut them and cut them into small pieces.
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In a tall container with a hand blender, combine the caster sugar, caster sugar and lemon juice and allow to cool. Whip the cream until stiff and divide between chilled serving bowls.
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Add 2 scoops of ice cream to the potato wedges and pour over the cream in bowls. (If it’s too hard, let the frosting cool a little.)
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Pour the strawberry sauce over the spaghetti ice cream, grate the white chocolate over it and serve immediately with a lemon wedge.
Which press is suitable for spaghetti ice cream?
To serve vanilla ice cream in the typical spaghetti shape, you need a potato ricer or spaetzle press. There are also models in the market that are offered as potato and spaghetti ice cream. If the ice is pressed into the perforated plate, the elongated threads emerge. Place the ice cream directly on top of the whipped cream in the dessert bowl to keep the spaghetti shape. Garnish with strawberry sauce and white chocolate chips and serve immediately. Sweet and cold “pasta cake” is ready.
How many scoops are there in spaghetti ice cream?
For a portion of spaghetti ice cream, take two to three scoops of vanilla ice cream. One or two cups are enough for a child’s cup. Make sure it’s brown vanilla ice cream, it’s easy to cover with potato ricer.
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