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Di: Alan Rosa
Conservare le albicocche in frigorifero e lavorarle ancora fredde per mantenere il colore brillante del frutto.
Tagliare a cubetti le albicocche lavate. Frullare insieme a zucchero e acqua. Versare il preparato in stampini da ghiacciolo o in uno stampo da congelatore (in questo caso è necessario mescolare il composto ogni 20-30 minuti, per ottenere una consistenza omogenea) e lasciar gelare il composto nel congelatore per 2 o 3 ore.
Per ottenere un gelato senza pezzetti è possibile filtrate il composto prima di riporlo in congelatore. Per chi vuole, lavorare il sorbetto con un po’ di distillato all’albicocca e servire in un bicchiere.
Sorbetto all’albicocca e abricotine dell’amico Ligio
RSI Food 06.07.2020, 16:20
CHEF:
ALAN ROSA SFIDA: menu dolce
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