Recipe strawberry and lemon ice cream cake by Gabriele Bozio
Recipe strawberry and lemon ice cream cake
Strawberry and Lemon ice cream cake
INGREDIENTS for 2 cakes
Strawberry ice cream
With the chocolate coating melted at 35-38 ° C brush the mould, forming a thin layer and to stabilize in the blast chiller at -40 ° C for a few minutes. In very cold mould to form the first layer of lemon ice cream, put on crumbled meringue and rippling with lemon curd. To stabilize in the freezer for a few minutes then complete with the second layer of strawberry ice cream. Smooth well and on the basis place the biscuit pistachio meringue disc. Place moulds on a grid and move in the blast chiller at -40 ° C to stabilize the product. Only when completely frozen unmould and finish as desired with chocolate decorations, shiny glazes or spraying with velvet effect.