HEARTS OF PALM GELATO VANILLA & HIBISCUS FLOWER
All you need is:
2 cups of Hearts of Palm
(medallion cut)
½ cup sugar
1 tbsp vanilla extract
8 Hibiscus flower in syrup
Pistachio (optional)
Getting down to business:
Rinse with water and drain
the Hearts of Palm
(medallion cut).
Cook the Hearts of Palm
with the sugar,
and vanilla for 30 minutes
on low heat.
Blend the mixture and cool
down in the freezer until
gelato temperature
Serve with an ice cream scooper.
Add pistachio as
a topping (optional).
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Introducing HEARTS of PALM the new way to cook