Mascarpone and lime ice cream with orange and fig compote

Name: Mascarpone and lime ice cream with orange and fig compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Organic limes; 250 g Mascarpone; 500 g Whole milk yoghurt; 120 g Sugar; 1 package Vanillin sugar; 250 g Whipped cream; 6 Oranges; 3 Figs; 5 g Cornstarch; 2 TABLESPOONS flaked almonds

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Organic limes
250 g Mascarpone
500 g Whole milk yoghurt
120 g Sugar
1 package Vanillin sugar
250 g Whipped cream
6 Oranges
3 Figs
5 g Cornstarch
2 TABLESPOONS flaked almonds

Directions

1
Wash limes thoroughly, grate dry and finely grate the peel of 1 1/2 limes. Halve the limes and squeeze the juice. Cream mascarpone, yoghurt, sugar, vanilla sugar, lime zest and 4 tbsp lime juice.
2
Whip the cream until stiff and fold into the mascarpone cream. Freeze the ice cream for about 6 hours, preferably overnight.
3
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice from the parting skins and measure 200 ml. Clean, wash and chop the figs.
4
Mix some juice with starch. Heat the rest of the juice in a saucepan. Bind with starch.
5
Roast the flaked almonds in a pan without fat. Remove and chop roughly. Chop the orange filets finely. Mix with juice and figs. Remove ice from the freezer and let thaw slightly.
6
Arrange compote on plates. Turn off the dumplings with a large spoon. Use the rest of the ice cream for other purposes. Sprinkle with almonds and serve immediately.