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Lemon Ice Cream

A refreshing and digestive lemon ice cream that's perfect for hot summer days! Details Cost: €0.30 per person Prep time: 25 minutes Ingredients for 4 people 200g heavy cream. 1 Greek yogurt. zest of 1 lemon. 100g powdered sugar. 50ml lemon juice. Preparation Start by zesting one lemon. Then squeeze 1 or 1½ lemons until you have 50ml of juice. Whip the cream with the 100g of powdered sugar, then add the lemon zest and Greek yogurt, continuing to beat until everything is well combined. Slowly fold in the lemon juice using a spatula, being gentle so you don't deflate the cream. Pour the mixture into a bowl and place it in the freezer. After about an hour and a half, take it out and beat it again to break up any ice crystals. Return it to the freezer for at least 12 hours before serving. You can serve the ice cream in scoops in a glass or sliced...    Enjoy!

Salad with Baby Eels, Cherries, Lamb's Lettuce, Kiwi, Egg, and Mozzarella



Ingredients

For 4 people
  • 250g baby eels (gulas).
  • 3 hard-boiled eggs.
  • Two balls of mozzarella.
  • Salt.
  • Freshly ground black pepper.
  • Lamb's lettuce.
  • Cherries.
  • 2 kiwis.

For the vinaigrette:

  • 8 tablespoons extra virgin olive oil.
  • Salt.
  • 2 tablespoons balsamic vinegar from Modena.

Preparation

In a cup or small bowl, whisk together the vinegar and oil, then add salt to taste. Set this vinaigrette aside.

Slice each mozzarella ball into 4 pieces and arrange them on a microwave-safe plate.
Place the baby eels on top of the mozzarella, season with salt and pepper, and microwave for 1 minute. Let it cool down.
Once cooled, slice the hard-boiled eggs and arrange them around the baby eels.
Pop the whole thing in the fridge, and just before serving, add the lamb's lettuce, the cherries (halved and pitted), and the kiwis (peeled and cut into pieces).
Bring it to the table with the vinaigrette on the side.

Enjoy!

 
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