Zorama
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sugar
- g powdered chocolate
- count egg yolks
- dl milk
- sheets isinglass (gelatin sheets)
- g whipped cream
- count egg whites
Instructions
- Soak the isinglass; make a chocolate custard with sugar, powdered chocolate, yolks, and milk; cool.
- Fold in the stiff whites and whipped cream so the white marbles through.
- Melt the isinglass and stir it in hot; pour into a liqueur-rinsed mold.
- Freeze 3-4 hours packed in ice and salt.