Raspberry cream ice cream in a cup

Name: Raspberry cream ice cream in a cup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Raspberries; 2 TABLESPOONS + 50 g sugar; 1 package Vanilla sugar; 300 g Whipped cream; 2 fresh protein; baking paper; 4 Ice-cream cups (approx. 100 ml content each); 7-10 Tbsp Paperclips

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Raspberries
2 TABLESPOONS + 50 g sugar
1 package Vanilla sugar
300 g Whipped cream
2 fresh protein
baking paper
4 Ice-cream cups (approx. 100 ml content each)
7-10 Tbsp Paperclips

Directions

1
Cut the baking paper into wide strips and wrap them tightly around the paper cups (alternatively cups or small soufflé cups) so that the paper protrudes about 3 cm beyond the rim of the cup. Secure with paperclips.
2
Sort the raspberries, wash and drain if necessary. Puree 200 g raspberries, 2 tablespoons sugar and vanilla sugar and pass through a fine sieve. Whip the cream until very stiff. Carefully stir in the raspberry puree.
3
Beat the egg whites until stiff, adding 50 g sugar at the end. Fold into the raspberry cream.
4
Pour raspberry mixture into the paper cups and smooth the surface. Cover and freeze for at least 6 hours.
5
Remove the baking paper before serving. Decorate the ice cream with the remaining raspberries.