200g of strawberry
100g of apricot
100g of raspberry
200g of refined sugar
Lime juice from 3 limes
50g of confectioner's sugar
4 eggs from Pascua, each weighing 200g
1.5 liters of vanilla ice cream
2 sliced pineapples
1 sliced mango
200g of strawberry
100g of apricot
100g of raspberry
200g of refined sugar
Lime juice from 3 limes
50g of confectioner's sugar
4 eggs from Pascua, each weighing 200g
1.5 liters of vanilla ice cream
2 sliced pineapples
1 sliced mango
Heat the first six ingredients in a large saucepan over low heat until it reaches a syrupy consistency
Remove from heat and let cool
In each egg yolk, place two balls of vanilla ice cream and fill with the fruit compote
Garnish with pineapple and mango slices
