Sandy with strawberry ice cream and savoyardi
5 servings
360 minutes
Sandi with strawberry ice cream and savoiardi is an exquisite dessert of Italian cuisine, embodying a blend of freshness and tenderness. Its roots trace back to Italy's sweet delicacies traditions, where natural ingredients create magical gastronomic pleasure. Strawberry sorbet made from ripe berries fills the dessert with vibrant fruity freshness, while the milk and kefir-based sherbet adds softness and airiness. Savoiardi, famous Italian biscuit sticks, provide a light crunch that transforms each bite into a harmony of textures. This dessert is perfect for summer enjoyment, revealing a wealth of flavors in every layer. It can be served as a refined conclusion to a romantic dinner or as a refreshing treat at a friendly gathering.
1
For strawberry sorbet, place half of the berries (500 grams) in a colander, fully thaw, drain the water, transfer the berries to a blender, and blend until smooth. (After thawing, you should have about 400–450 grams of berries, excluding water). Strain the puree through a sieve and pour it into a deep clean bowl.
- Frozen strawberries: 1 kg
2
Combine 100 ml of water and 150 grams of sugar in a saucepan and boil until the syrup thickens slightly. Remove from heat, stir in a teaspoon of lemon juice and amaretto. Mix the puree and syrup and refrigerate overnight.
- Water: 100 ml
- Sugar: 150 g
- Lemon juice: 1 teaspoon
- Amaretto liqueur: 1 teaspoon
3
For strawberry sorbet, thaw the remaining half of the berries, drain the water, place the berries in a blender, puree them, and optionally strain through a sieve. Mix the puree with yogurt and condensed milk, and also refrigerate overnight.
- Frozen strawberries: 1 kg
- Kefir: 250 ml
- Condensed milk: 120 g
4
Freeze the sorbet and sherbet alternately in the ice cream maker according to the instructions. If you have time and mood for creativity (and various silicone cupcake molds), distribute both ice creams into these molds and place them in the freezer until fully set. If you don't have an ice cream maker, pour the sorbet and sherbet into two separate containers and place them in the freezer. Take out the containers and stir their contents every 20 minutes until set.
5
Serve the prepared ice cream with porous, crispy savoiardi.
- Savoiardi (ladyfingers): to taste
