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🍰 Gelato allo yogurt e fiori di sambuco

149 kcal · 30 min · 4 porzioni

Gelato allo yogurt e fiori di sambuco Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Shake the elderflower umbels vigorously to remove dirt or insects.
  2. 2. Cut off the green stems from the flowers using kitchen scissors.
  3. 3. Place the flowers in a large bowl.
  4. 4. Halve the lime and squeeze out the juice.
  5. 5. Pour the lime juice directly over the flowers.
  6. 6. Add the apple juice and two tablespoons of honey.
  7. 7. Stir the mixture well to combine everything.
  8. 8. Place a plate of suitable size flat on top of the flowers so they are completely covered.
  9. 9. Place two canned goods on the plate to use them as a weight.
  10. 10. Let the mixture infuse at room temperature overnight.
  11. 11. Line a fine mesh sieve with firm kitchen paper.
  12. 12. Hang the sieve over a clean bowl.
  13. 13. Pour the flowers and the liquid together into the sieve.
  14. 14. Press the mixture well to extract the flavors into the bowl.
  15. 15. Add the yoghurt and cooking cream to the strained liquid.
  16. 16. Add the remaining honey.
  17. 17. Whisk everything smoothly with a whisk until no lumps are visible.
  18. 18. Soak the gelatin in cold water according to package instructions.
  19. 19. Briefly drain the gelatin and place it dripping wet into a small saucepan.
  20. 20. Dissolve the gelatin over low heat while stirring constantly.
  21. 21. Remove the saucepan from the heat.
  22. 22. Take two tablespoons of the yoghurt cream and stir it into the dissolved gelatin.
  23. 23. Pour this gelatin mixture back into the remaining yoghurt mass.
  24. 24. Pour the mixture into an ice cream maker.
  25. 25. Freeze the ice cream for 20 to 40 minutes depending on the model.
  26. 26. Wash the lemon balm under running water.
  27. 27. Shake the leaves dry.
  28. 28. Pluck the small leaves off the stems.
  29. 29. Scoop balls out of the finished ice cream.
  30. 30. Decorate the ice cream balls with the lemon balm leaves.
  31. 31. Garnish with fresh elderflowers if desired.

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