The Agrisicilia team
Ingredients
30 cocoa biscuits (round)
200 ml of liquid fresh cream
2 tablespoons of Sicilian Agrisicilia strawberry jam
Here we are in Summer, the ice cream season.. When you think of Summer, the first thing you associate with is ice cream, whether it’s variegated, biscuit, croissant and so on and so forth, it’s always good and excellent for every occasion!
This recipe has biscuit ice cream as its protagonist, two discs that enclose the freshness and goodness of the cream and our Sicilian strawberry extra jam, with sweet chunks of strawberries to fully enjoy the goodness of Sicilian strawberries!
Instructions
1. First, whip the cream until stiff.
2. When the cream is perfectly whipped, add two tablespoons of strawberry jam and mix it lightly using a toothpick, so as to leave the ice cream with a nice variegation.
3.For convenience, transfer the cream and jam into a sac-à-poche.
4. At this point, squeeze a little cream over half of the biscuits, taking care to start from the center so as to create a regular shape.
5.Place the remaining biscuits on top of the ones with the cream and press lightly, so that the ice cream reaches the level of the edges of the biscuits.
6.If necessary, level the edges with a spatula.
7. Wrap your ice cream biscuits individually in transparent film and keep them in the freezer until consumed (it will take at least two hours).
Bon appétit, your strawberry variegated round biscuit ice creams are ready to be tasted!
Final result
