This is an Italian ice cream originally from Sicily. The dessert is based on fruit jelly and whipped cream and is aged in the freezer. On a hot Sicilian island, a cold treat is served with Amaretto liqueur.
It is necessary
- - gelatin (40 g);
- - orange juice (100 ml.);
- - lemon juice (1, 5 tablespoons);
- - liqueur (50 ml.);
- - orange, mango, kiwi (1 pc.);
- - mascarpone (300 g);
- - sugar (130 g);
- - eggs (2 pcs.);
- - cream (100 ml.);
- - condensed milk (3 tablespoons).
Instructions
Step 1
Let the gelatin, filled with juice, swell for half an hour. Then we heat until the gelatin dissolves.
Step 2
Cut the peeled fruit pulp into cubes and chop until puree. Add the dissolved gelatin and lemon juice. Distribute half of the thickened puree over the bottom of the mold. Chill in the refrigerator.
Step 3
Egg yolks, pounded with sugar, boil in water, stirring until frothy. Mix the mascarpone and liqueur into the cooled mixture. Add the cream, whipped with condensed milk. Chill in the refrigerator.
Step 4
Add salt, vanilla, 0.5 tsp into the whipped proteins in turn. lemon juice and cream from the refrigerator.
Step 5
Lubricate the top of the frozen puree with half the cream. Place in the freezer for 20 minutes. After 20 minutes, put 2 part of the puree on top of the cream and place in the freezer for 15 minutes, after which we distribute the cream again. Leave in the freezer for 5 hours.
