Tronchetto Christmas
Desserts from Italy
Finti minimagnum
Finti minimagnum
ready in
3 hours 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Coffee magnum and almond magnum were my favorites. When the craving for ice cream takes but the freezer cries this recipe saves the mood and the palate. Obviously it is not a faithful replica but it is not bad, try it to believe
preparation
step 1
For the coffee magnum: mix 75 grams of yogurt with half a cup of coffee. Sweeten to taste and pour into the special ice cream mold. Freeze for at least 3 hours.
step 2
When the yogurt is firmly compact, melt the chocolate milk in the microwave, or in a bain-marie, bring to room temperature and strain the yogurt. In the freezer again until the chocolate has set.
step 3
For the almond magnum: mix the yogurt with a pinch of vanillin, or vanilla flavoring, and place in the freezer for about 3 hours.
step 4
When the yogurt is very cold, melt the chocolate, add the almonds cut into small pieces and let it cool slightly. Cover the yogurt with a layer of chocolate and again in the freezer.
