La Dolce Vita. This wonderful recipe I saw the brilliant Nigel Lawson. He won me over with its simplicity and speed of preparation. You will succeed, for preparing this ice cream don't need special equipment, just a whisk. A subtle and refined taste will win you over.
|Cooking time 180 minutes||Number of servings 6|
Measured out 125 grams fine sugar Mistral.
Got what you need.
Mixed the sugar, tequila, vermouth, lemon juice to dissolve the sugar.
Added heavy cream.
Beat with a whisk. Severely beat is not necessary, I only want soft peaks.
Decompose the money supply into molds and put in freezer for 2-3 hours.
Chocolate with a little oil to heat in a microwave oven.
Carefully stir, not to overheat the chocolate, otherwise the mass will not be homogeneous.
Draw the design on the silicone Mat, I wanted a butterfly.
It will turn the melted chocolate with the help of wooden skewers and put to harden in refrigerator.
Sign chocolate plate.
Cut persimmon and kiwi and put them on the bottom of the dish.
And serve! Bon appetit and sweet life.