Ingredients
- 2 sheep bushes (2 x 250 g)
- 60 g of agave syrup
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the zest of 1 untreated organic orange
- 1.5 capfuls of orange blossom water
- 5 g of carob flour (in organic stores)
Preparation
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Mix all the ingredients. Pour the mixture into an ice cream maker for 20 minutes while monitoring (use a timer).
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Once the ice cream is ready, pour it into a freezer-safe container. Using the back of a spoon, press to remove air bubbles. Smooth using a long spatula, then reserve in the freezer until ready to serve.
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Take the ice cream out of the freezer, form dumplings and garnish, according to your taste, with caramelized pumpkin seeds, a citrus coulis or even dried yuzu zest.
