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Persimmon and medlar gelato

Difficulty: 

media

 45 minutes

Ingredients per 4 Portions

sugar, 3,5 oz
egg, 1
cream, 7 oz
persimmons, 4
medlars, 1,7 oz

Procedure

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.