A citric twist on a traditional dessert

People :

4

Preparation time :

45 min

Freezing time:

3h

Difficulty:

Dificil

Description

Esta publicación está disponible en: es

Ingredients

For the Mató cheese foam

  • 200 g of Mató cheese
  • 30g sugar
  • 100ml cream
  • 1 sheet gelatin, 2 grams

For peach ice cream

  • 1 peach
  • 20g sugar

For the orange blossom jelly

  • 100 ml orange flower water
  • 20 g sugar
  • 1g agar agar

 

Preparation
  1. Boil the cream with the sugar. When it begins to boil, add the hydrated gelatin. Add it to the Mató cheese and stir. Allow to cool.
  2. Strain it and run through the siphon with two charges.

Additional information

People :

4

Preparation time :

45 min

Freezing time:

Difficulty:

Dificil