This biscuit glacé is probably the recipe that makes me most excited because it is not a recipe of mine, but of my great-grandmother. is in my bookLoleta by Loleta but this Christmas I am very excited to share it with you

It is an iced dessert with a syrup base which is how ice cream was made when there were no refrigerators and cooled with ice bars.

Over the years this recipe has remained in the family without moving a comma. My grandmother Magdalena prepared it at family gatherings and then it was my mother who at each family celebration put the biscuit ready on the table.

I keep in my retina many memories of family gatherings in which this delicious dessert has been present. Indelible memories that make me live convinced that I have had a very happy childhood surrounded by the best family in the world.
This recipe is my tribute to all those family recipes that we all have in some way, those that make us are linked in a special way to the kitchen, those in which the magic of happiness is always present.

Ingredients

For the biscuit glacé

• 9 organic egg yolks
• 375 ml liquid cream
• 120 g sugar (100 g plus 20 g)
• 150 ml water
• 1 teaspoon pure vanilla extract

For the chocolate topping

• 100 g of dark chocolate
• 100 g milk chocolate
• 200 ml of liquid cream

Directions

Prepare a rectangular mold making sure it is well clean and set aside.

The first thing we have to do is whip the cream. Whip the whipped cream with 20 g of sugar until they form firm peaks (see my whipped cream recipe in the basic recipes chapter on page xxx) and reserve it in the fridge.

Now we continue to assemble the yolks. To do this, we put them in a bowl of electric mixer and beat at medium-high speed. They must change color and triple the volume.

While we are beating them we put the syrup to cook: in a saucepan put the water with 100 g of sugar and let it cook over medium-high heat until it has thickened. We need 165 ml of thick syrup for the yolks.
Once we have it, we begin to pour it at low speed on the yolks in thread on the edge of the bowl. You have to do it very little by little because otherwise the buds would curdle and spoil.

When we have added all the syrup continue beating until the yolks harden a little. It is noticeable when they are ready because they become less foamy and the texture changes.

Stop the mixer and with the help of a spatula begin to join the cream with the yolks. It is important to do it with enveloping movements so that the buds do not go down.

Pour the mixture into the mold we have prepared. Fill it to the top and cover it with a plastic wrap. We leave in the freezer 24 hours.

For the hot chocolate sauce, heat the liquid cream in a saucepan until it boils. Chop the chocolate with a saw knife and put it in a bowl. Add the boiling cream to the chocolate twice. Turn half and let stand for about 30 seconds.

Stir a little and finish adding the cream. Mix until you have a smooth and uniform cream. When the ice cream is ready, unmold. You just have to put the mold carefully under the hot water tap and it will unmold without problem.

Serve accompanied by hot chocolate sauce.

Tips and Tricks

• You can prepare the chocolate sauce in advance
• Preparation time: 30 minutes plus 12 hours of freezer
• Difficulty: easy
• Servings: 10

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