This ice cream recipe is a way to eat pan de muerto in an unexpected, cold, creamy and delicious presentation, with all the flavor that characterizes it. It is a different option for dessert for these dates.
1 piece (if it appears in the ingredient) load Day of the Dead bread, girl, in small pieces
7 grams unflavored gelatin powder, (1 sachet) hydrated and melted
ice cream basket
load Day of the Dead bread, mini, to decorate
orange twist, to decorate
organic cempasúchil flower, to decorate
Preparation
20 mins
3 mins
Low
Break the 6 pieces of Huevo San Juan® and separate the yolks from the whites, you will only use the yolks.
In a medium saucepan, mix the milk, the whipping cream, the powdered milk, the corn syrup, the refined sugar, the San Juan® Egg yolks, the orange blossom essence, the orange zest and, everything is well incorporated, heat until bubbles begin to form around the edge (approximately 3 minutes in total), before it boils and just at that moment, add the melted gelatin and remove from the heat; let cool to room temperature.
Once the mixture is cold, pour it into flexible ice molds (ie silicone molds), freeze for at least 2 hours until completely solidified; reserve a little of the liquid mixture (1/2 cup) as it will help you blend later.
Once the mixture is frozen. Place the pieces (frozen) in a blender, pour the liquid mixture that you reserved and add the pieces of pan de muerto, you should get a thick mixture. Return to the freezer to give the ice cream texture again.
Serve on a biscuit basket, decorate with mini pan de muerto, marigold flower and orange twist.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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