Conchiglie di cioccolato con gelato alla fragola

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add to shopping list Ingredients

800gr fragole
400gr. yogurt intero al naturale
240gr. zucchero
1 limone
8 cucchiai latte
100gr. albumi
100gr. Zucchero a Velo
100gr. burro ammorbidito
100gr. farina
30gr. cacao
1 melagrana
/ panna montata

Preparation

* Prepared the ice cream: washed the strawberries. Eliminated the picciolo and frullatele. Joined to the obtained purea meta' of the sugar and the juice of lemon. * Stirred in a ciotola the yogurt with the remaining sugar, irrorate with the latte ones and you add the grattugiata rind of lemon. You blink well with a whip. * Joined the purea of strawberries to the compound of yogurt and the ingredients stirred in order to amalgamate all. Poured the compound obtained in a metallic container and mettetelo in freezer. It leaves it you to rassodare for 2 hours, stirred every now and then the compound in order to eliminate ice crystals and in order to make to make solid the ice cream uniform. * Scaldate the furnace to 180 degrees. Prepared the chocolate shells: in a ciotola, the flour, the cacao, the albumi worked, the butter and the sugar to veil. Lined a plate with paper from furnace. You arrange to cucchiaiate, on the plate, the obtained compound and put into an oven it to you. It leaves you to cook it for 5 minuteren, till when the compound is increased forming a thin disc. It sforna you still warm it and disponetelo in many stampini to shell form. It leaves you to cool it and then it deforms it to you. * Sgranate the melagrana. In order to serve, captured, with the appropriate dosatore, of the littles ball of frozen and disponetele in the chocolate shells. Guarnite every shell with ciuffetti of cream mounted and seeds of melagrana. Spolverizzate with the sugar to veil and served quickly. COUNCIL As stamp for the shells you could also use the empty and washed well shells, of the capesante.

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Reviews

2/11/11

Theresa111 says:

Ingredients:

800gr strawberries 400gr. yogurt entire to the natural one 240gr. sugar 1 lemon 8 latte spoons 100gr. albumi 100gr. Sugar to Veil 100gr. softened butter 100gr. flour 30gr. cacao 1 melagrana /mounted cream

A beautiful dessert fit for a princess.

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