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Il Dolce perfetto -
Fior di Latte Variegated Ice Cream

Fior di Latte Variegated Ice Cream

Ingredients for about 700 gr:

  • Tisanoreica Plumcake cocoa flavour 2 pieces
Base:

  • Erythritol 80 gr
  • Whole milk 280 gr
  • Fresh cream 40 gr
  • Isinglass 4 gr
Variegation:

  • Fresh strawberries 200 gr
  • Erythritol 40 gr

Method:

1. Base: boil the cream with milk and erythritol for one minute. Add the soaked and squeezed isinglass and blend with an immersion blender.

2. Pour the base obtained into ice cube molds or into a flat container (layer of 1-2 cm) and freeze in the freezer.

3. Strawberry mix: chop the strawberries and cook them for a couple of minutes with the erythritol and a drop of water.

4. In a cutter with a blade, blend the ice cream cubes until everything is homogeneous. Decorate with the strawberry mix and some cubes of the Tisanoreica cocoa plumcake.