Raspberry ice cream with yoghurt-melissa sauce
easy
45 mins
45 mins
Ingredients
- 350 g Raspberries
- 4 TABLESPOONS Lemon juice
- 250 g Sugar
- 3 TABLESPOONS Raspberry Spirit
- 150 ml Milk
- 150 g Whipped cream
- 7-10 Tbsp scraped pulp from 1 vanilla pod
- 2 Egg Yolk
- 2 stem(s) Melissa
- 150 g Whole milk yoghurt
- 200 g Whipped cream
- 2-3 TEASPOONS Sugar
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Melissa
Directions
- 1
Select the raspberries and puree them with lemon juice, 200 g sugar and raspberry brandy. Chill. Bring milk, cream and vanilla pulp to the boil. Leave to cool slightly. Beat the egg yolks and the remaining sugar until frothy. In a hot water bath, beat the egg yolk-sugar mass with the vanilla milk until a thick cream is formed. Let cool while stirring occasionally. Fold into the raspberry puree. Pour into an ice-cream maker and stir for about 30 minutes. Freeze for 2-3 hours. For the sauce, wash the lemon balm and cut finely. Mix with yoghurt and 100 g cream. Flavour with sugar and lemon juice. Whip the rest of the cream until stiff. Pour into a piping bag with punched spout and squirt bows onto plates. Fill in the sauce. Portion ice cream into large balls and place in the middle. Decorate with balm leaves. Freeze the rest of the raspberry ice cream again for later
- 2
Plate: Wedgwood
- 3
Tablecloth: Baier Nickel
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