Mascarpoon and black sorodine


  • Time 30 minutes
  • Servings 8 People
Ingredients
Instructions
  • 1 We're gonna hit 50 g of sugar. The creams are pouring into the cellar, adding the remaining yellow sugar (50 g) and giving us a couple on the slow flames, occasionally poking creams. Lower the fire to a minimum and a thin twig, pouring the plugs in without interrupting. We bring the mixture to 82 degrees and then we move it to another tank so that the heating process stops. We'll be in the refrigerator before we're cool.
  • 2 When the mixture's cool enough, we get it, half (approximately 300 ml) mix with the mascarpoon and put it in the ice cream, turn it on for 10-15 minutes.
  • 3 From the berries and the rest of the sugar, we're cooking a pound. Add or dispose of sugar for your taste and acid.
  • 4 We'll clean up the food film so the edges can hang for the next cover on top. We're putting out the first platoon of ice cream. It's white and it's mascarpoonal. We put her in the freezer right away.
  • 5 The second part of the egg and cream mixture, we put it back in the ice cream, and we add half the berries. We've got ice cream on for 7 to 10 minutes. Half this part of the ready ice cream is on the white layer. We'll go back to the freezer.
  • 6 For the rest of the silver ice cream, we add the rest of the berry peas and we'll turn the ice cream again for 7 to 10 minutes. This color will be almost red. We'll get the shape of their freezer and put this part of the ice cream. We're covering the top of the film and sending it to the freezer for the night.
  • 7 When it's time to go to the table, take the ice cream uniform a little in advance (minimum 15) so the ice cream can easily come out of shape. Or we can make ice cream balls out of these three flowers. It'll be very effective, too.
Nutrition Facts
  • Calories 443
  • Total Fat 31,6 g
  • Protein 4,4 g
  • Total Carbohydrate 443 g
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