Pecorino ice cream with spicy Jalapeno sauce. Perfect with caramelized figs, pears, walnuts, plant-based honey, or as savory appetizers or finger food.
Heat the plant-based milk in a small saucepan, add the sifted cornstarch and stir until it thickens slightly.
Turn off the heat and add the plant-based cream and grated cheese. Stir until completely melted.
Add black pepper and taste to adjust the salt.
Let it cool completely, then transfer to a container and put it in the freezer.
Stir every 30-40 minutes for 3-4 hours to prevent ice crystals from forming.
Garnish with jalapeno sauce.
Store in the freezer. Stir every 30-40 minutes for 3-4 hours to prevent ice crystals from forming.
The chef recommends: Perfect with caramelized figs, pears, walnuts, plant-based honey, or as savory appetizers or finger food.
Italy
| Energy (kcal) | 203.34 |
| Carbohydrates (g) | 5.94 |
| of which Sugars (g) | 3.59 |
| Fat (g) | 17.34 |
| of which Saturates (g) | 9.14 |
| Protein (g) | 6.11 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.59 |
