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Ulyana
Skobeleva
Skobeleva
at-home pastry chef
Moscow
Moscow
I have a sweet tooth with a rich experience. Since school years, I have been experimenting at the kitchen, creating original sweets and testing various flavor combinations.
Making desserts is more than a hobby for me. I made my first order а few years ago; it was carob chocolate.
While pursuing higher education as a teacher and psychologist, I continued to develop myself in the confectionery and pastry craft. I trained to make healthy desserts at Tasha Korobeynikova’s School and was very happy to take part in the «GRANDPRO Lights the Stars» competition.
CREAMY LEMONADE ICE CREAM
Ingredients
- Coconut cream 150 g
- Coconut water 200 g
- GFresh lemon zest 5 g
- Lemon juice 25 g
- Erythritol 1000 g
- Sweetener 5 g
- Ice cream thickener 6 g
- GRANDPRO Cream margarine 100 g
- Fresh berries 20 g
cooking
- A day before cooking, put the coconut milk in a jar in a refrigerator. The next day, transfer the separated cream from the jar to the container.
- Scald the lemon in boiling water, grate a little zest and squeeze the juice from half a lemon. Add lemon juice, zest, erythritol, and sweetener to coconut water. Boil over medium heat until light syrup, add ice cream thickener and stir. Pour into a container (if desired, strain the syrup through a sieve or leave it with pieces of zest); add GRANDPRO Cream margarine.
- Combine the mixture with an immersion blender, cover with foil and cool at room temperature.
- Combine cooled coconut cream and custard base with a mixer; put the mixture into ice cream molds or a container and place it in a freezer.
- Serve in dessert glass, garnish with fresh berries.