Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 30 minuti |
Ingredients
| 250 g | Whole Milk UHT Microfiltered Sterilgarda |
| 150 g | whipping cream Sterilgarda |
| 50 g | granulated sugar |
| q.b. | powdered sugar |
| 150 g | chestnut cream |
| 1/2 cucchiaio | neutral |
| 1 cucchiaino | vanilla extract |
| 2 | marron glacé to decorate |
| q.b. | hazelnut cream |
Preparation
- Take a small saucepan and pour in the Sterilgarda Whole Milk, the Sterilgarda Whipping Cream and a teaspoon of vanilla extract and place on low heat.
- When the liquid has reached a temperature of 80 degrees, remove it from the heat and add the granulated sugar, chestnut cream and neutral solution.
- Using a hand blender, blend the mixture well and let it rest in the fridge for a couple of hours.
- Pour the mixture into the ice cream maker and follow the indicated times.
- Once the ice cream is churned, keep it in the freezer for 24 hours.
- Take an ice cream cup and form two balls.
- Decorate as desired with two marron glacés, icing sugar and hazelnut cream.
- Serve very cold!
Preheat the oven to 180 degrees and prepare a muffin pan with 12 paper liners. In a bowl, beat the egg with the sugar until creamy. Add the Sterilgarda ...
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