Start the summer season!! What's better than a good homemade ice cream perhaps? More than a sherbet ice cream is like a very easy to make. The recipe is in the book that I mentioned yesterday, "cooked and eaten" by Benedetta Parodi but also in the "Club of the cooks 2" Luisanna Messeri with double doses. Here's the procedure:
Ingredients: 300 gr
plain yogurt 1 whole egg
100 grams of powdered sugar
250 g strawberries (I think we can use different kinds of fruit, what we like best )
plastic cups for coffee
plastic coffee spoons.
Whisk half of the strawberries with half the sugar and set aside.
Beat the egg with sugar until everything becomes white. Add yogurt and mix well. Dissolve the strawberry milkshake and add at least half of the yogurt cream.
Now comes the fun part: filling about 1 / 3 of the paper cups with mixture and put it in the freezer for at least an hour.
Then dice the remaining strawberries and add to cream white yogurt.
After this time pulling out of the freezer biccherini, stuffing them with the spoons so that they remain standing and fill the glass with the white cream with bits of strawberry.
Allow at least 6-8 hours in the freezer.
To turn them just a few seconds dip in boiling water or warm them in his hands. Voilà the sorbet is ready!
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