Mascarpone with Gelato and Vanilla Sauce

Name: Mascarpone with Gelato and Vanilla Sauce
Yield: 6
Ingredients: 6 mascarpone cheeses; 1 1/2 cup water; 3 spoons sugar, grated; 1 strip of lemon zest; For the filling:; 3 spoons gelato of your preference or guava; To garnish:; 50g hazelnuts, chopped; Sauce:; 1 spoon cornstarch; 1 egg yolk; 2 cups milk; 1 spoon butter or margarine; 1 teaspoon vanilla extract; 2 spoons sugar

1
6 mascarpone cheeses
2
1 1/2 cup water
3
3 spoons sugar, grated
4
1 strip of lemon zest
5
For the filling:
6
3 spoons gelato of your preference or guava
7
To garnish:
8
50g hazelnuts, chopped
9
Sauce:
10
1 spoon cornstarch
11
1 egg yolk
12
2 cups milk
13
1 spoon butter or margarine
14
1 teaspoon vanilla extract
15
2 spoons sugar

Ingredients

1
6 mascarpone cheeses
2
1 1/2 cup water
3
3 spoons sugar, grated
4
1 strip of lemon zest
5
For the filling:
6
3 spoons gelato of your preference or guava
7
To garnish:
8
50g hazelnuts, chopped
9
Sauce:
10
1 spoon cornstarch
11
1 egg yolk
12
2 cups milk
13
1 spoon butter or margarine
14
1 teaspoon vanilla extract
15
2 spoons sugar

Directions

1
Deskin the mascarpone cheeses
2
Remove the seeds
3
Bring the water and sugar to a boil, then add the lemon zest
4
Add the mascarpone and cook on low heat, stirring occasionally, until smooth but not too hot
5
Remove from heat and let cool
6
Fill each mascarpone with gelato and sprinkle with hazelnuts
7
Mix cornstarch, egg yolk, and 2 cups milk
8
Bring the remaining milk to a boil with butter, vanilla extract, and sugar
9
Add the cornstarch mixture and stir vigorously until thickened
10
Simmer again, then serve over filled mascarpone cheeses in 6 portions.