Servings:
4
Prep time:
40
Cooking time:
10
INGREDIENTS
- For the crunchy:
- - 8 tablespoons sugar
- - 4 tablespoons sesame seeds
- - extravirgin olive oil
- For ice cream:
- - 400 g of strawberries
- - 200 g of tofu
- - 70 g of powdered sugar
- - 1 lemon
- - Vanilla extract
- - salt
INSTRUCTIONS
- Place the tofu in a fine mesh strainer and let it drain thoroughly. Cut the strawberries into small pieces, season with the powdered sugar and lemon juice, then mix it with the drained tofu, a tip of a teaspoon of extract or vanilla seeds and a pinch of salt until you get a smooth and creamy texture.
- Pour the cream into a wide, shallow pan and let it freeze in the freezer (it will take at least 4-5 hours). Just before serving, whisk it very quickly in the mixer to obtain a creamy consistency. If, however, you have an ice cream maker, work the mixture obtaining the cream.
- Prepare the crispy cones:
pour the sugar and a tablespoon of water in a thick-bottomed saucepan, bring to a boil and cook, without stirring, until the mixture is caramel golden. Remove from the heat, add the sesame seeds and stir to mix it well, then pour the caramel on a tray or on a work surface covered with lightly oiled parchment paper. Quickly roll out the caramel with a spoon to form a large disk, then cover with a second sheet of baking paper, always lightly greased, and pass it with a rolling pin until it reaches a thickness of 2 mm. Remove the top sheet and with an oiled knife, divide the obtained disc of crisp into 4 wedges. Working quickly, before the crisp hardens, roll up each slice of crusty on itself, thus creating 4 cones. Let cool completely and serve stuffed with ice cream.
