Jasmine ice cream
Instructions
Put jasmine, fresh just caught, to macerate in half a litre of water for a few hours, then strain it.
Put a pot on the stove with the flavored water that you have and bring it to a boil.
Then, add the sugar and let it melt stirring constantly.
Remove from heat and let cool, add the egg whites, rum, stir and place in a container in the freezer or in ice cream maker until it formed a soft sorbet.
Served at the table.
Ingredients and dosing for 4 persons
- 50 g of jasmine flowers
- 150 g of granulated sugar
- 1 dram of rum
- 4 egg whites