Matcha mango? Crispy ice cream 【Matcha Magnum】

spring is here,

can summer be far behind

Now is the perfect season for making sorbet

Because it won’t melt when you take a picture~

Recipe makes about 6 oval sorbets

If the crispy skin is used up, you can wrap 12

However, it’s not easy to wrap it all up in the back…

Crispy liquid can be frozen / refrigerated

It can be used again after thawing directly next time

not affected~

It is recommended to wrap the hazelnuts~

Because it is really fragrant!

material  

Matcha mango? Crispy ice cream【Matcha Menglong】Recipe  

1. Mix mango meat and milk, then use a blender to make a mango paste, add white sugar and stir well

   

2. The whipped cream is sent to 8 points, and when the egg beater is lifted, it is a small curved corner

   

3. Cream poured into mango paste

   

4. well mixed

   

5. ready mold

   

6. Pour in the sorbet batter

   

7. Shake it lightly, cover with a lid, and refrigerate for at least 8 hours.

   

8. white chocolate, matcha powder, coconut oil in a basin

   

9. Pour into a taller container after melting completely

   

10. The crispy liquid can only be used when the temperature is lower than 35 degrees. Then add chopped hazelnuts

    

11. Roll the sorbet in a circle, pick it up for 30 seconds and the crispy skin will solidify

    

12. I made two types, and the one without the chopped hazelnuts is also delicious

    

13. And half wrapped.

    

14. Very appetizing~

    

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