How to Make Lemon Tartufo at Home
Creating lemon tartufo at home is easier than you might think, thanks to its simple ingredients and straightforward steps that ensure a hassle-free experience. Here’s a recipe to guide you:
Ingredients
Lemon Gelato Base:
- 14 fl oz lemon ice cream e.g., Häagen-Dazs Five: Lemon
- Crushed Nilla Wafers or meringue sprinkles
Lemon Filling:
- 4 egg yolks
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tbsp butter
- 1/2 cup lemon juice
- 1 tbsp lemon zest
Instructions
Prepare the Lemon Filling:
- Whisk egg yolks in a bowl until smooth and slightly frothy. This step helps break up the yolks and ensures they mix evenly with the hot liquid, preventing lumps and resulting in a silky-smooth lemon filling.
- In a saucepan, combine cornstarch, water, sugar, and salt. Heat until boiling, stirring constantly.
- Gradually whisk the hot mixture into the egg yolks, then return to the pan and cook for 1 minute on low heat.
- Stir in butter, lemon juice, and zest. Cool completely before using.
Assemble the Tartufo:
- Fill a half-sphere mold or egg poacher halfway with lemon ice cream and freeze.
- Scoop out a small center and fill with lemon custard. Flatten the top and refreeze.
- Combine two half-spheres to form a ball, smoothing the edges. Freeze again.
Coat the Tartufo:
- Roll the frozen ball in crushed Nilla Wafers or meringue sprinkles until fully coated. Serve immediately or store in the freezer.