gelato di crema

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the lemon hot, dab dry and rub the peel. Squeeze the lemon. Wash, clean and chop the strawberries. Puree with a hand blender. Wash mint, shake dry, dab off leaves.

2. 2

   Puree mint, pistachios and 1 tablespoon of sugar in the universal chopper.

3. 3

   Beat the fresh egg yolk, egg, 3 tablespoons lemon juice and 5 tablespoons sugar in a metal bowl in a hot water bath with the whisks of the mixer for about 10 minutes until a white, thick parfait mass is formed.

4. 4

   Divide into three mixing bowls.

5. 5

   For the lemon parfait, stir 1 tbsp. lemon juice and zest into 1⁄3 warm parfait mixture. For the strawberry parfait well 2⁄3 stir strawberry puree into 1⁄3 warm parfait mixture. For the pistachio parfait mix the pistachio mix into the remaining

6. 6

   Whip the cream until stiff. Approx. 1⁄3 under each parfait mass. Dribble the remaining strawberry puree into the strawberry mixture and stir once. Pour the parfait masses separately into empty clean ice cream containers and smooth them down.

7. 7

   Cover and freeze for at least 4 hours. Let thaw 10-15 minutes before serving. Cut off portion by portion as required, refreeze the rest (lasts for approx. 1 month).

Nutrition Facts

KCAL
250 kcal

CARBS
10 g

FATS
21 g

PROTEINS
5 g