Pecorino ice cream with spicy Jalapeno sauce. Perfect with caramelized figs, pears, walnuts, plant-based honey, or in savory appetizers or finger food.
Heat the plant-based milk in a small saucepan, add the sifted starch 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 cool completely, then transfer to a container and place in the freezer.
Stir every 30-40 minutes for 3-4 hours to prevent the formation of ice crystals.
Decorate with jalapeno sauce.
Store in the freezer. Stir every 30-40 minutes for 3-4 hours to prevent the formation of ice crystals.
Chef's tip: Perfect with caramelized figs, pears, walnuts, plant-based honey, or in savory appetizers or finger food.
Italia
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