Persimmon and medlar gelato
Ingredients per 4 Portions
sugar, 3,5 oz
cream, 7 oz
medlars, 1,7 oz
Mix the sugar with the egg using a whisk.
Peel the persimmons and medlars and, using a mixer, process them until you get a creamy texture.
Mix everything together and pour slowly in the machine, previously cooled down in the freezer.
Wait for 30/40 min for your gelato to be ready.
Thanks to Luca Serradura