Homemade Viennetta
Viennetta, who doesn't know it? 80s/90s kids certainly do! Viennetta was invariably on the table as the grand finale of the Christmas dinner. This link opens in a new tab. And oh, how luxurious we thought that was back then, an ice cream cake like that.
- 200 g dark chocolate (+ 25 g for garnish)
- 1 can of condensed milk
- 500 ml whipping cream
- Cacao
- Cake tin
- Piping bag
- Start by making the chocolate layers.
- Melt 120 grams of chocolate using a bain-marie. To do this, place a small pan of water on the stove. Place a small bowl on top of the pan and melt the chocolate in it. Ensure that the bowl does not touch the water.
- Next, remove the pan from the heat and add the remaining 80 grams of chocolate. This allows the chocolate to cool down faster and harden nicely.
- Using a spatula or knife, make long, thin strips (about 7) of the chocolate on a sheet of baking paper. Let this harden, preferably in the air, but it can also be done in the refrigerator.
- Whip the condensed milk and the whipping cream in the bowl of your food processor until thick and creamy. You can, of course, do this by hand as well. Put the cream in a piping bag.
- Line the cake tin with plastic wrap. Pipe a layer of cream onto the bottom and place the chocolate slab on top. Repeat this until all the cream is used up. Finish with a layer of cream.
- Place the Viennetta in the freezer for at least 4 hours and let the ice cream harden.
- Melt the remaining chocolate in a bain-marie. Serve the Viennetta with the cocoa and drizzle the melted chocolate over it. Officially, a semifreddo is made with raw eggs and cream. This method is not only much easier but also suitable for pregnant women and the elderly because it contains no raw eggs. Family-friendly, in other words.
Make your own Viennetta
You don't need an ice cream maker for this homemade Viennetta, just a dose of patience. You can easily prepare this a few days in advance. Then, at Christmas, all you have to do is serve it and perhaps decorate it with some melted chocolate. The thin layers of chocolate between the ice cream are characteristic of Viennetta. So delicious!
Homemade Viennetta
Melt the remaining chocolate in a bain-marie. Serve the Viennetta with the cocoa and drizzle the melted chocolate over it. Officially, you make a semifreddo This link opens in a new tab with raw eggs and cream. This method is not only much easier, but also suitable for pregnant women and the elderly because it contains no raw eggs. Family-proof, in other words.
The nutritional values on this website are calculated automatically and therefore serve solely as an indication.
