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Μ'ama non m'ama

Ingredients for 10 people:

1/2 litre of fresh cream

100 g of dark chocolate chopped

100 g of milk chocolate chopped

100 g of white chocolate chopped

60 g of sugar

1 small glass of rum


250 g of fresh cream

35 g of icing sugar


cocoa powder


In a saucepan heat the 1/2 litre of cream with the sugar and as soon as its starts to boil remove from heat.

Flavour with the rum. Divide the mixture into three bowels of which two 170 g and one 220 g. Add to the first two the chopped milk chocolate and the chopped white separately. To the larger amount of cream, added the chopped dark chocolate. Make sure that the chocolate has dissolved completely mixing well, then leave to cool. Whip  250 g of cream with the icing sugar,

then divide into three equal portions and mix delicately

folding it in from the bottom to the top with the other three bowels of chocolate and cream. Pour in the mousse alternatively by colour into the petals of the mould FRT151 M’ama Non M’ama Pavoni. Mix together the remaining mousse and use it to fill the centre of the mould. Place the mould in the freezer for 12 hours.

Take out the mould and straight away turn out the petals of the ice-cream cake onto a serving plate making a flower. Dust the plate with cocoa powder.