Torta del Casar mini magnum with yuzu juice and quince

Ingredients

  • 200 g Torta del Casar ice cream (you can buy it prepared)
  • 25 g yuzu juice
  • 50 g caramelised almonds
  • 125 g cocoa butter
  • 75 g home-made quince jam

Author: Restaurante Casa Claudio

http://www.casaclaudio.com/

Instructions:

  1. Before starting, prepare the mini magnum moulds with food silicone.
  2. Then mix the torta ice cream with a little bit of yuzu juice (150 g of juice per litre of torta ice cream). Once the mixture is made, fill the moulds evenly, covering all the sides very well so that the mini magnum is perfect.
  3. Insert a wooden ice-cream stick about 6.5 cm long and deep-freeze it. After a few hours, remove the moulds and dip the mini magnum in cocoa butter, previously melted at low heat. It then thickens and must be coated with caramelised almonds right after.