Spaghetti ice cream with raspberry sauce

Name: Spaghetti ice cream with raspberry sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 ml Vanilla ice cream; 250 g Raspberries; 1 package Vanillin sugar; 1-2 TEASPOONS Lemon juice; 200 g Whipped cream; 30 g white chocolate

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

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

Directions

1
Let the vanilla ice cream thaw for 10-15 minutes. Select the raspberries, wash if necessary. Puree the raspberries, then pass through a fine sieve. Stir in vanillin sugar and lemon juice. Whip the cream until stiff and spread it on 4 flat dessert bowls or plates.
2
Press the ice cream directly onto the cream in portions using a potato ricer to make ice cream spaghetti. Finely grate the chocolate. Pour raspberry sauce over the spaghetti ice cream. Sprinkle with chocolate. Serve immediately
3
Waiting time approx. 10 minutes