Jiloca Saffron Ice Cream with Peach in Malvasia wine and lemon


Jiloca Saffron Ice Cream with Peach in Malvasia wine and lemon

Preparation of the peach: Peel the peaches and with a punch make 10 balls per person and macerate the Malvasia for one hour. Ice cream:

In a saucepan, put the milk, the cream, the glucose, the invert sugar and the stabilizer on fire.

In a bowl, mix the egg yolks and sugar vigorously.

Once the mixture boils, incorporate the saffron and let infuse 10 minutes out of the fire and cover it.

Raise the boil again and blanch the yolks with the liquid. Mix vigorously with the bars.

Ripen the ice cream 24 hours in the refrigerator and freeze.

Lemon cream:

Put all the ingredients except the butter in the thermomix at 85ºC for 10 minutes. Then add the gelatin (previously soaked 10 minutes and drained) and the butter. Rest in the fridge.

Plate assembly:

In a cocktail glass put lemon cream at the bottom, then the peach macerated with the Malvasia, the rolled almond and finally the saffron healdo with some saffron pistils on top.

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Agricultura Ecológica UE

Artesanía Alimentaria de Aragón

Producto Ecológico de Aragón

Gobierno de Aragón, Agricultura, Ganadería y Medio Ambiente

ADRI, Asociación para el Desarrollo Rural Integral

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