Vanilla ice cream on berry pulp

Name: Vanilla ice cream on berry pulp
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Strawberries; 200 g Raspberries; 2-3 TEASPOONS Lemon juice; 2-3 TABLESPOONS Sugar; 1 package Vanillin sugar; 2-3 TABLESPOONS Grappa; 7-10 Tbsp or fruit brandy; 4 scoops of vanilla ice cream (approx. 50 ml each); 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Strawberries
200 g Raspberries
2-3 TEASPOONS Lemon juice
2-3 TABLESPOONS Sugar
1 package Vanillin sugar
2-3 TABLESPOONS Grappa
7-10 Tbsp or fruit brandy
4 scoops of vanilla ice cream (approx. 50 ml each)
7-10 Tbsp Mint

Directions

1
Clean, wash and chop the strawberries. Select and wash the raspberries. Set aside 3 tablespoons of raspberries. Puree the berries in a tall mixing bowl with the cutting stick of the hand mixer
2
Mix the fruit puree with lemon juice, sugar and vanillin sugar until the sugar is dissolved. If necessary, refine with grappa. Stir in raspberries
3
Divide the berry sauce between 4 dessert glasses and place 1 ice cream scoop on each. Decorate with mint if desired
4
If you don't have a hand blender: Strain raspberries through a sieve, mash strawberries with a fork, and mix both. Icing sugar and fine refined sugar are better suited for sweetening fruit puree because they dissolve faster than the usual coarse household sugar. Berry puree is a fine addition to many desserts, e.g. pudding, white mousse. During the season it is best to prepare a larger quantity and freeze in portions