Ice cream with pear jam & truffle Zigante
Rated 5.0 stars by 1 users
Category
Truffle Desserts
Servings
6
Ingredients
-
320 g of creme cuisine
-
330 g of Zigante pear jam with black truffle
-
4 pieces of egg yolks
-
3,2 dcl of milk
-
120 g of sugar
-
Fresh Summer Truffle (quantity as desired)
Directions
Make a mix of sugar, cuisine creme, egg yolks and pear jam with black truffle in order to make all ingredients well united
Turn the ice machine to cool, add the mixture and leave it on for a while to make the ice cream
When the ice cream is ready, put it into a plastic box and leave it for 4/5 hours in the freezer
Serve with minced hazelnuts, mint leaves and pear jam with black truffle
Add a few sllices of fresh black summer truffle.