Sour cherry cream ice cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Coarsely grind the sweets and finely grind them in the universal chopper. Distribute evenly through a sieve onto a baking tray lined with baking paper. Caramelise in the preheated oven (electric cooker: 160 °C/ circulating air: 140 °C/ gas: level 1) for approx. 12 minutes. Let it cool down

2. 2

   Halve the lemon, squeeze the juice. Mix yoghurt, 1 tablespoon icing sugar and lemon juice. Coarsely crumble the croissant. Break the candy-caramel into leaves

3. 3

   Puree sour cherries, 3 tablespoons icing sugar and cream with a hand blender to a creamy ice cream. Use 2 tablespoons of ice cream to make cams. Arrange yoghurt sauce, cookie crumbs and ice cream, decorate with caramel leaves

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
220 kcal

CARBS
25 g

FATS
11 g

PROTEINS
4 g