2 packages of lemon-flavored gelatin
2 cups boiling water
1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
1 liter vanilla ice cream
1 cake, baked in a 24 cm diameter form
For the chocolate sauce:
180g dark chocolate chips
1/4 cup confectioner's sugar
1/4 cup water
1/4 cup heavy cream
2 packages of lemon-flavored gelatin
2 cups boiling water
1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
1 liter vanilla ice cream
1 cake, baked in a 24 cm diameter form
For the chocolate sauce:
180g dark chocolate chips
1/4 cup confectioner's sugar
1/4 cup water
1/4 cup heavy cream
Dissolve the gelatin in boiling water
Combine the lemon zest and juice
Add the vanilla ice cream to the mixture, stirring well until melted
Chill in the refrigerator until slightly firm
Spread the gelatin mixture over the cooled cake, then refrigerate until firm
In the meantime, prepare the chocolate sauce: heat the chocolate, confectioner's sugar, and water in a pan over low heat, stirring constantly until the chocolate and sugar are melted
Remove from heat and stir in heavy cream
Serve the parfait with warm or chilled chocolate sauce.
