Chocolate Polenta in Strawberry Wreath with Saffron Ice Cream

Rating: 1.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For the polenta:

For the saffron ice cream:


Boil the milk with the honey and vanilla, thicken with polenta semolina, mix the remaining ingredients into the semolina while it is still warm.

For the saffron ice cream:

Bring the whipped cream to a boil with the milk, soak the gelatine, stir the egg with the sugar and add the milk (to form a rose), add the gelatine, cool and freeze.

Alternatively, mix vanilla ice cream with saffron powder.

Tip: Feel free to use better chocolate – the more delicious the result!

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