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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the ricotta and lemon zest thoroughly in a stainless steel bowl. Beat the cream and icing sugar together until stiff, mix half into the ricotta using a whisk, then fold in the rest using a rubber spatula. Cover and freeze the mixture for approx. 5 hrs., stirring 3 times.
Mix the melon with the amaretto and lemon balm, allow to infuse briefly. Plate up the ice cream and melon salad, sprinkle with pistachios and garnish with lemon balm as desired.
|Note:||Quicker method: Mix the ricotta, lemon zest and icing sugar with pouring cream, freeze in an ice cream maker as per the instructions.|
Shaping scoops of ice cream
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