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Receta Ice Cream Roll (Chocolate Roll Up)
by Global Cookbook

Ice Cream Roll (Chocolate Roll Up)
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  Raciónes: 12

Ingredientes

  • 1/4 c. Sifted enriched flour
  • 3 Tbsp. Cocoa
  • 1/4 tsp Salt
  • 5 x Large eggs, separated
  • 1 tsp Vanilla
  • 1/2 tsp Cream of tartar
  • 1 c. Sugar Confectioners' sugar
  • 1 quart Pink peppermint ice cream
  • 1 pkt (6-ounce) semisweet chocolate pcs
  • 1 can (6-ounce) evaporated lowfat milk

Direcciones

  1. Sift 1/2 c. sugar with flour, cocoa, and salt; fold into yolks until blended; add in vanilla.
  2. Beat egg whites and cream of tartar until stiff but not dry. Gradually beat in 1/2 c. sugar.
  3. Carefully fold yolk mix into whites. Line bottom and sides of 151/2 x 101/2 x 1-inch pan with waxed paper; grease paper lightly.
  4. Spread batter proportionately in pan. Bake in slow oven (325=9A) about 25 min. Cold 5 min; turn onto towel sprinkled with sifted confectioners' sugar. Peel off paper. Cold to lukewarm. Trim side crusts.
  5. Roll cake with towel. Cold. Unroll; spread with filling or possibly whipped cream.
  6. Roll again.
  7. Ice-cream Roll: Mix, bake, and cold Chocolate Roll-up. Stir 1 quart pink peppermint ice cream just to soften; (I use vanilla ice cream) gently spread on cake. Roll up. Wrap in waxed paper; freeze. Remove waxed paper, spread with Chocolate Glaze; dot with walnuts (optional). Serve at once or possibly freeze until serving time.
  8. Yield: 12 servings.
  9. Chocolate Glaze: In small saucepan combine semisweet chocolate pcs and evaporated lowfat milk. Cook and stir over low heat until blended and mix comes to a boil. Lower heat; cook gently and stir 3 to 5 min until thick. Cold, stirring occasionally.
  10. /DESSERTS