Baked raspberries and currants with vanilla ice cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Cut the vanilla pods in half lengthwise and scrape out the pulp with the back of a knife. Mix vanilla pulp and sugar. Wash lemon, grate dry, grate half of the peel thinly

2. 2

   Select the raspberries and currants or wash and drain them. Cut 4 squares from baking paper (20 x 20 cm). Carefully mix fruit and lemon peel. Place the fruits in the middle of the squares and add one star aniseed each. Sprinkle vanilla sugar on top

3. 3

   Close the packet and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 7 minutes

4. 4

   Roast the flaked almonds in a pan without fat. Take out and let it cool down. Take the packet out of the oven, let it cool down a little and open carefully. Sprinkle the flaked almonds on top and serve immediately with vanilla ice cream

Nutrition Facts

KCAL
250 kcal

CARBS
33 g

FATS
10 g

PROTEINS
5 g