Homemade yoghurt soy ice cream with marinated strawberries and elderflower caramel sails

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Beat the egg replacer powder and 100 ml water with the whisk of the hand mixer. Add 100 g sugar and continue beating for a further 3 minutes

2. 2

   Heat up Drinkl (do not boil), remove from the stove. Gradually stir the hot drink into the egg substitute mixture. Whip the mixture over a hot water bath until thick and creamy

3. 3

   Stir the yoghurt alternative and lemon juice into the ice cream mixture. Pour the mixture into a mould and let it freeze for 2-3 hours. Stir the mixture well and let it freeze for another 4-6 hours

4. 4

   Shake out elderflower umbels and wash briefly in standing water. Let the flowers drip off on kitchen paper. Wash and clean the strawberries and cut them in half or quarters depending on size. Pluck half the flowers from the panicles. Mix strawberries, 2 tablespoons sugar, flowers, except for a little bit for sprinkling, and chill for about 30 minutes

5. 5

   For the caramel, melt 2 tablespoons of sugar in a pan and caramelise lightly. Put the caramel on a piece of baking paper and spread it thinly. Press the remaining flower panicles immediately into the caramel and let it set

6. 6

   Cut ice into cubes. Break caramel into pieces. Arrange ice cream, strawberries and caramel. Sprinkle with remaining flowers

7. 7

   waiting time approx. 6 1/2 hours

Nutrition Facts

KCAL
230 kcal

CARBS
35 g

FATS
6 g

PROTEINS
8 g