💛 These elegant crepe pouches filled with a unique gingerbread ice cream and topped with orange butter make for a truly delightful dessert. Perfect for a festive occasion! 🌟🥞
📝 Ingredients:
Serves 4
- 🥞 4 buckwheat crepes
- 🍞 50g gingerbread, diced
- 🍨 0.25L vanilla ice cream
- 🧈 80g butter
- 🍊 1 untreated orange
- 🍬 1 tablespoon powdered sugar
- 🌶️ 1 pinch of ginger
📋 Directions:
- Prepare the Ice Cream:
- Blend the 🍞 gingerbread cubes and 🍨 vanilla ice cream in a food processor using short pulses until combined.
- Place the mixture back in the freezer to firm up.
- Prepare the Orange Butter:
- Use a peeler to create four long ribbons of 🍊 orange zest and finely grate the remaining zest.
- In a bowl, mix the 🧈 butter with the grated orange zest, orange juice, 🍬 powdered sugar, and 🌶️ ginger until smooth.
- Warm the Crepes:
- Place the 🥞 crepes on a plate, cover them, and warm over a pot of simmering water.
- Assemble the Aumônières:
- Spread the orange butter over each crepe.
- Add a scoop of gingerbread ice cream to the center of each crepe.
- Gather the edges of the crepe to form a pouch and tie it with a ribbon of orange zest.
- Serve:
- Arrange the crepe pouches on plates and serve immediately for a warm, citrusy, and indulgent treat!
📊 Nutritional Information:
- ⏰ Prep Time: 20 minutes
- ❄️ Chill Time: 10 minutes
- 🔥 Kcal: High (a decadent dessert!)
- 🍽️ Servings: 4
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