1 8½" x 3" / 22cm x 8cm Tray to fill the ice cream in
Ingredients
¾cupDark chocolate with stevialike this
4mediumEgg whites
2cupsWhipping cream
3tablespoonsHoney or sweetener of choice
1teaspoonVanilla extract
¾cupRoughly chopped nutsoptional
Instructions
Divide chocolate into 4 and melt 3 parts.
Whilst we are waiting for the chocolate to melt prepare the baking paper where we plan to spread chocolate.
Make three thin rectangle sleets by spreading melted chocolate on the baking paper. The size of them has to be the same as the size of our baking tin.
Put them in the in the fridge and continue with the next step.
Put the cream with the vanilla extract and honey or sweetener of choice into a mixing bowl and whip it until the whipped cream forms soft peaks.
Put egg whites in a different bowl. Whisk until hard peaks form.
Gently mix whipped cream and egg whites until it incorporates well.
In case of sticky baking forms we need to cover them with cling film. This step shouldn’t be missed as at the end it will help up take the ice cream or of the tin easily. Put some cream into the from. Then put the first chocolate sleet on top.
Repeat putting layers into the tin finishing off with the creamy mixture.
Pop the viennetta into the freezer for at least 3 - 4 hours.
Melt the 4th part of chocolate. Pour it on top of the frozen ice cream. Optionally sprinkle shredded nuts on top. (Be fast as the chocolate will go hard quickly when we pour it in top of the frozen ice cream.)
Notes
Slice and serve the homemade Vienetta ice cream. Enjoy!