Coupelle cherry ice cream
Instructions
Coupelle: mix in a bowl the Unmounted albumen, the soft butter, flour and icing sugar.
Divide the dough into 8 portions; take a spoon and deponetela at the center of a plate covered with parchment paper; passed in the oven at 180 degrees for a few minutes, the time it takes for the dough congeal into a thin disk, dark at the edges and clear in the Center; the disc and modellatelo baked in Cup (coupelle), placing it at the bottom of a glass upside down.
Repeat the operation for the other 7 coupelle.
Ice cream: puree the cherries with the sugar, the milk, then transfer the mixture into the ice cream maker and start the unit.
Keep the ice cream in the freezer until ready to use: take with a particular vessel to make the balls; fill each coupelle with 3 scoops of ice cream and serve on a veil of limoncello-flavoured English sauce and almond seal plate.
Ingredients and dosing for 8 persons
- For coupelle:
- 50 g of egg whites
- 50 g of icing sugar
- 50 g of flour
- 50 g of butter
- For ice cream to complete:
- 500 g of milk
- 250 g of pitted cherries
- 150 g of granulated sugar
- English sauce
- Leaf almond
- Limoncello liqueur