INGREDIENTS PER 4 PEOPLE
sugar, 5, 29 oz
mascarpone, 3,25 oz
milk, 3,25 oz
purple savoy cabbage, 5, 29 oz
Mix the sugar with the egg using a whisk.
Using a mixer, process the cooked and cooled purple cabbage, milk and mascarpone until you get a creamy texture.
Mix everything together and pour slowly in the machine, previously cooled down in the freezer.
Wait for 30/40 min for your gelato to be ready.
Thanks to Luca Serradura.