Ice Cream and Pistachio Cream

For this fresh and tasty dessert, use vanilla variegated ice cream, Pistì pistachio cream, fresh fruit and a homemade wafer

For the wafer:

Weigh the egg whites. The egg whites should also weigh the same as the butter, sugar and flour.

Melt the butter in a bain-marie and let it cool.

Meanwhile, whip the egg whites for 5 minutes, adding one tablespoon of sugar at a time. After the sugar has been used up, add the butter, still whipping, in a flux.
Sift the flour and add it to the newly obtained mixture, stirring with a spatula.

At this point you can proceed with two types of cooking:

with the waffle iron: heat the waffle iron well. Place a couple of spoonfuls of mixture in the centre and lower the top of the waffle iron so that the batter is pressed down. Cook the waffles for at least 2 to 3 minutes;
in a hot oven, heated to 200°C: line a baking tray with baking paper. Spread the batter to create a disc 10 cm in diameter. Place in the oven and bake for 5 to 6 minutes.
As soon as the wafers have browned, place them still warm on an upside-down glass and press them down with your hands so that they take on a cup shape. Allow them to cool and harden at room temperature.

Once the wafers have hardened, turn them upside down and serve the scoops of ice cream inside. They will keep for a couple of days in an airtight container.

Finally garnish the wafer with ice cream, pistachio cream and fresh fruit