Chicken Breast with Ice Cream
Hello Dear Friends,
I registered for the sports complex I mentioned the other day. I swam for 15-20 minutes yesterday and today. There was some muscle pain yesterday, but the hernia pain has subsided, it's fine as long as I don't sit for a long time or carry anything heavy. This evening, I decided to join Yoga, one of the mass classes. Body index vs. I made an appointment to measure. I plan to follow a strict program for the next 6 months and get rid of both hernia pain and some of the weight that the doctor wants me to lose.
Anyway, after telling you everything that happened, let's get to the dessert I prepared for my mother-in-law this week.
False chicken breast is one of the most loved milk desserts, especially indispensable for women who love the day (for example, my mother-in-law :) ). If it is prepared in a short time with few ingredients, it is inedible if it is made in a sweet consistency.
If you prepare it 1 day before and let it rest in the refrigerator, it is easier to slice and serve. If you like its aroma, you can add some crushed mastic gum while cooking.
Love…
Ingredients for False Chicken Breast with Ice Cream
- Half a pack of margarine (125 g)
- 1 liter milk
- 1 water glass flour
- 1 packet of vanillin with sugar
- 1,5 cup powdered sugar
For the above
- cinnamon and almonds
per slice
- 1 ball Pistachio Dark Chocolate Caramel Piece Cream Cream Ice Cream
How To Make False Chicken Breast With Ice Cream?
- In a large saucepan, melt the margarine. Add the flour to the melted margarine and fry for 2 minutes on low heat until the odor of the flour comes out without darkening the color of the flour.
- Add 1 liter of milk little by little and mix the flour into the pot. After adding all the milk, add all the sugar into it and mix.
- When the dessert starts to thicken, add the vanilla and mix with the mixer until it gets a thicker consistency.
- After taking the dessert from the stove, mix it for 1-2 minutes at a higher speed and pour it into my debt.
- When the dessert has cooled, garnish with cinnamon and almonds.
- Slice your dessert that you have rested for 1 night and serve with 1 scoop of ice cream per slice.
Can cocoa be used instead of cinnamon? Ms. Nilay, get well soon by the way, thanks for your recipe, it's really easy
The recipe is often served with cinnamon, which leaves a more ardent flavor on the palate. You have a taste for cocoa, but I say don't pour too much and cover it. Yours sincerely
Get well soon Ms. Nilay, I hope you get well soon. I'm your follower from Australia. I saw your recipe at 7 in the morning and I cooked it, I hope you tried one of the kitchen secrets that will be good and you did not have a bad recipe. Good luck to your hands :)
Thank you very much :) Best regards…
First of all, I have to say that it is a very practical recipe that is very easy to make. I bought recipes from the internet a few times, but they were all fiasco :(
Hello, it looks very delicious. my question is how many servings is this recipe?
From 4 to 6 people. love
one of the desserts that I ate with delight, I didn't have the recipe anymore, thanks to you, I'll try it right away, thank you very much :))
Hello, I tried your recipe twice, it tastes very good, but it doesn't look like I'm stuck in my debt, I wonder where did I go wrong..
You need to wet my borscht, pour the dessert and keep it in the refrigerator for at least 1 night.
I made your recipe last night. We were invited to dinner with a friend of mine, we ate there together and it was very good, we all liked it very much. But I couldn't share it because it didn't come out of the tray properly.
What size do you want to eat chicken breast with ice cream, small square debt or large square debt?
Hello Yasemin, if you choose medium size, it will be thick, you need to wait a little longer for it to freeze. If you use a large pyrex, it will be thinner, but it will freeze more quickly. Love…