Step-by-Step Guide to Make Ultimate Helado de melocotones blancos y jalea de pétalos de rosa
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, helado de melocotones blancos y jalea de pétalos de rosa. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Helado de melocotones blancos y jalea de pétalos de rosa is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Helado de melocotones blancos y jalea de pétalos de rosa is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook helado de melocotones blancos y jalea de pétalos de rosa using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Helado de melocotones blancos y jalea de pétalos de rosa:
- Prepare 500 g melocotones blancos maduros
- Take 300 ml nata montada sin azúcar
- Prepare 2 cucharadas zumo de limón
- Take 1 cucharada jalea de pétalos de rosa (ver mi recetario)
- Prepare 4 cucharadas jarabe de arce
Steps to make Helado de melocotones blancos y jalea de pétalos de rosa:
- Lavar, pelar y trocear los melocotones y ponerlos con el zumo, la jalea, el zumo y el jarabe de arce. Dejar toda la noche en la nevera tapados. - Al día siguiente triturar, añadir la nata y poner 30´ en la heladera.
- Pasado el tiempo pasarlo a un tuper, cubrirlo con papel fin para que no se forme hielo y tapar herméticamente. Dejar en el congelador unas 24 horas.
- Sacar unos 15´ del congelador antes de servir para que se pueda retirar con la cuchara de hacer bolas.
So that is going to wrap it up with this exceptional food helado de melocotones blancos y jalea de pétalos de rosa recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!