Yoghurt ice cream with marinated strawberries & elderflower caramel

Name: Yoghurt ice cream with marinated strawberries & elderflower caramel
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 fresh eggs (Gr. M); 1 package Vanilla sugar; 125 g Icing sugar; 150 g Whipped cream; 300 g Whole milk yoghurt; 4 Elderflower cones; 3 TABLESPOONS Sugar; 500 g Strawberries; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Elderflower syrup (see below); 7-10 Tbsp Cling film; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

3 fresh eggs (Gr. M)
1 package Vanilla sugar
125 g Icing sugar
150 g Whipped cream
300 g Whole milk yoghurt
4 Elderflower cones
3 TABLESPOONS Sugar
500 g Strawberries
2 TABLESPOONS Lemon juice
2 TABLESPOONS Elderflower syrup (see below)
7-10 Tbsp Cling film
baking paper

Directions

1
Separate eggs. Whisk the egg yolks, vanilla sugar and icing sugar in a hot water bath with the whisks of the mixer for about 5 minutes until thick and creamy. Let the mixture cool down.
2
Line a box mould (20 cm long; approx. 3⁄4 l content) with cling film. Separately beat egg white and cream until stiff. Carefully fold the yoghurt first, then the beaten egg white and cream into the egg yolk mixture.
3
Pour the mixture into the mould, cover and freeze for at least 6 hours, preferably overnight.
4
Prepare elderflower umbels: Pluck flowers. Caramelise 3 tbsp. sugar in a pan until golden brown and spread thinly on baking paper. Immediately sprinkle with half of the elderflower blossoms and let it cool down.
5
Wash, clean and quarter the strawberries. Mix with lemon juice, elderberry syrup and the rest of the flowers.
6
Take out ice, cut into cubes. Break the caramel into pieces. Arrange ice cream with strawberries and caramel.