Diverse spumoncini
Instructions
Prepare the ' liquor ' ice cream (see recipe).
While the ice cream is in the freezer to consolidate, cut to pieces the candied fruit and put it into a bowl.
Repeatedly wash the raisins in warm water to soften, add the candied fruit and watered with the same liquor used for ice cream.
Let macerate the fruit for about 45 minutes.
When the ice cream is ready, remove it from the freezer, knock it a few minutes with a wooden spoon to whisk, then add all the fruit, drained after the liquid of maceration; join the walnut kernels minutely broken and stir thoroughly.
Then split the ice cream into four moulds and place it in the freezer portion for about 1 hour, so they will consolidate again.
When serving, turn onto individual saucers stencils and decorated to your taste with candied cherries or walnuts walnuts.
Ingredients and dosing for 4 persons
- 1 liquor ice cream (see recipe)
- 50 g of candied cherries
- 50 g of candied orange
- 50 g of candied citron
- 50 g of sultanas
- 1 dram of cream liqueur
- Some of walnut kernels