Total time: 20 minutes
Prep time: 20 minutes
Ingredients for 3 people
7 oz of white chocolate
5 oz of pistachios
4 tbsp of sugar
3 1/2 tbsp of butter
6 tbsp of flour
1 cup of vanilla ice cream
3 scoops of chefclub strawberry sorbet
1 tsp of baking powder
Mix the softened butter and the sugar then add the eggs one by one. Add the flour and baking powder. Mix until smooth. Unmold the vanilla ice cream then butter the empty pint. Pour the cake mixture into it. Cook 20 minutes at 350°F.
Cut slices of ice cream. Use the shot glass to remove the center. Put the ice cream back in the freezer.
Once the cake is cooked, let it cool completely then cut it in three and place the ice cream on top.
Dip the cake and the ice cream in the chopped chocolate and pistachio icing then place them on a plate. Cut slices of strawberries then place them all around the ice cream on the top. Put a scoop of strawberry sorbet in the hole over the strawberry coulis. Serve and enjoy!