Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 600 g | salmon fillet |
| 200 g | Lactose-free Mascarpone Sterilgarda |
| 500 mL | Lactose-free Milk UHT Microfiltered Sterilgarda |
| 100 g | sugar |
| 100 mL | Lactose-free Cooking Cream Sterilgarda |
| q.b. | oil |
| q.b. | salt |
| 1 | lemon |
| 1 | zuchini |
| 1 | handful of almonds |
Prepare this recipe with:
Preparation
- In a saucepan, heat the Sterilgarda Microfiltered Highly Digestible Lactose-Free Milk and the sugar over low heat.
- Once it boils, turn off the heat and add the Sterilgarda Lactose-Free Cooking Cream, stirring.
- Place the Sterilgarda Lactose-Free Mascarpone in a large bowl and fold in the mixture until smooth. Freeze for about 5 hours, stirring every 30 minutes.
- Place the Sterilgarda Lactose-Free Mascarpone in a large bowl and fold in the mixture until smooth. Freeze for about 5 hours, stirring every 30 minutes.
- Meanwhile, cook the courgettes, washed and cut into small cubes, in a pan with oil and garlic.
- In another pan, toast the almonds and, once ready, chop them coarsely.
- Serve the steaks with a slice of lemon, on a bed of courgettes and almonds, with a scoop of ice cream alongside.
- Serve and enjoy.
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