- STEP 1
Mix the cream, condensed milk and apple liqueur together and beat until it resembles whipped cream. Cover and freeze for at least 6 hours or preferably overnight.
- STEP 2
Brush the insides of 6 ramekins with melted butter and put in the fridge for 10 minutes. Brush them again with melted butter and dusk with cocoa. Discard remaining butter and cocoa.
- STEP 3
Mix together the yolks and caramel until smooth and combined.
- STEP 4
Whisk the egg whites until stiff and satiny and fold gently into the caramel/yolk mixture, keeping as much air as possible in the mix.
- STEP 5
Pour into the ramekins and bake at 200 degrees Celsius for 16 minutes. Serve in the ramekins with the ice-cream.
