Sgroppino
A creamy, boozy classic Venetian dessert or after-dinner cocktail
Difficulty and servings
Serves 1
Preparation and cooking times
Ready in 10 minutes
- Put a glass for each person in the freezer to chill. In a liquidiser (one that is sturdy enough to cope with ice) blend all the ingredients to a thick cream. Fold in an egg white for extra lightness.
- Spoon or pour into the cold glasses, scatter with lemon zest, and serve, topped up with more prosecco if you like. Eat with a teaspoon.
Per serving
270 kcalories, protein 4.3g, carbohydrate 31.2g, fat 9.6 g, saturated fat 6.4g, fibre 0g, salt 0.19 g
Recipe from olive magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11808/
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Ingredients
- 2 scoops lemon ice cream
- 2 tbsp Prosecco
- 1 tbsp vodka or limoncello
- a handful ice cubes
- 1 egg white , beaten until stiff (optional)
- lemon zest strands (use a zester) to decorate
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A quick but impressive starter of plump scallops scattered with toasted breadcrumbs
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rating
Difficulty and servings
Serves 1
Preparation and cooking times
Ready in 10 minutes
Ingredients
- 2 scoops lemon ice cream
- 2 tbsp Prosecco
- 1 tbsp vodka or limoncello
- a handful ice cubes
- 1 egg white , beaten until stiff (optional)
- lemon zest strands (use a zester) to decorate
Per serving
270 kcalories, protein 4.3g, carbohydrate 31.2g, fat 9.6 g, saturated fat 6.4g, fibre 0g, salt 0.19 g
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