Zabaglione ice cream with meringue sbrisolona
with Hulalà Whipping and Spray Pan
Ingredients
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Eggnog ice cream
- Milk 400 g
- Low-fat milk powder 35 g
- Condensed milk 130 g
- Hulalà Whipping 120 g
- Yolks 70 g
- Marsala 130 g
- Sugar 175 g
- Gelatin 5 g
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Meringues
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Egg white 125 g
Granulated sugar 125 g
Granulated sugar 125 g
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Finishing
- Spray Pan
- Dark chocolate flakes
Preparation
- 4 people
- Difficult level
- 40 min
- For the zabaglione ice cream: combine Hulalà Whipping and all the other ingredients in the warm milk and mix well with a whisk, pour into a pan and bring to pre-boil (i.e. 82 ° C), stirring constantly. Add the hydrated gelatin and cool by immersing the pan in water and ice. Mix with an immersion blender and refrigerate. Pour into an ice cream maker and mix, store in the freezer in a covered container.
- For the meringues: whip the egg white with half of the first part of sugar and gradually add the rest. Pour the second part of sugar and whip for a minute, shape on a baking tray. Cook at 110 ° C for about 90 minutes.
- Finish: shape the ice cream into a sphere with the portioner, store in the freezer. Adhere some meringue crumbs, decorate with Spray Pan and dark chocolate flakes.
