Orange ice cream with peaches and raspberry sauce

Name: Orange ice cream with peaches and raspberry sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 washer (60 g) deep-frozen puff pastry; 1 Egg Yolk; 1 TABLESPOON Sugar crystals; 1 package (300 g) frozen raspberries; 2 TABLESPOONS Peach juice; 4 Peach halves; 4 balls of quark and orange ice cream (approx. 60 g each); 7-10 Tbsp Cream tuffs and mint leaves

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 washer (60 g) deep-frozen puff pastry
1 Egg Yolk
1 TABLESPOON Sugar crystals
1 package (300 g) frozen raspberries
2 TABLESPOONS Peach juice
4 Peach halves
4 balls of quark and orange ice cream (approx. 60 g each)
7-10 Tbsp Cream tuffs and mint leaves

Directions

1
Defrost the puff pastry. Roll out slightly on a lightly floured work surface. Cut out butterflies and flowers. Place on a baking tray lined with baking paper. Brush with whisked egg yolk and sprinkle with sugar crystals.
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 12 minutes. In the meantime, warm up the raspberries slightly, except for a few for decoration, pass through a sieve and mix with peach juice.
3
Cut the peach halves into slices. Arrange some sauce, peach slices and 1 scoop of ice cream on each plate. Decorate with cream tuff, mint leaves and raspberries. Add the puff pastry.