Spaghetti ice cream with raspberry sauce

Name: Spaghetti ice cream with raspberry sauce
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 400 ml Vanilla Ice Cream; 250 g Raspberries; 1 package Vanillin sugar; 1-2 TEASPOONS Lemon juice; 30 g white chocolate; 150 g Whipped cream

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

400 ml Vanilla Ice Cream
250 g Raspberries
1 package Vanillin sugar
1-2 TEASPOONS Lemon juice
30 g white chocolate
150 g Whipped cream

Directions

1
Allow ice to thaw for 5-10 minutes. Select the raspberries and rinse if necessary. Puree with vanillin sugar and lemon juice. If necessary, pass through a fine sieve. Grate chocolate finely
2
Whip the cream until stiff and spread it on 4 flat dessert bowls or plates. Press the ice cream directly onto the cream in portions using a potato ricer to make "spaghetti".
3
Sprinkle spaghetti ice cream with the raspberry sauce. Sprinkle with chocolate and serve immediately