Yoghurt ice cream with sesame

Name: Yoghurt ice cream with sesame
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 washer (approx. 45 g) deep-frozen puff pastry; 100 g hulled sesame seed; 1 egg (size M); 2 TABLESPOONS Milk; 500 ml Yoghurt ice cream; 2 stem(s) Mint; 125 g red currants; 50 g Sugar; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 washer (approx. 45 g) deep-frozen puff pastry
100 g hulled sesame seed
1 egg (size M)
2 TABLESPOONS Milk
500 ml Yoghurt ice cream
2 stem(s) Mint
125 g red currants
50 g Sugar
baking paper

Directions

1
Defrost the puff pastry at room temperature. Roast sesame seeds in a pan without fat. Whisk egg and milk. Roll out dough on a floured work surface in a rectangular shape (approx. 12 x 22 cm).
2
Brush with whisked egg and sprinkle with 50 g sesame seeds. Cut the dough crosswise into approx. 1 cm wide strips.
3
Line baking tray with baking paper. Place dough strips on top and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 10-15 minutes until golden brown. Cool down on a cake rack.
4
Roast 50 g sesame seeds in a pan without fat. Take out and let it cool down. Cut the ice cream into 8 equal pieces. Roll the ice in the cooled sesame seeds and freeze again for about 1 hour.
5
Wash mint, shake dry and pluck leaves from 1 stalk. Chop the mint leaves finely. Bring the currants, sugar, chopped mint and 100 ml water to the boil, remove from the heat and allow to cool.
6
Arrange 2 pieces each of ice cream, berry compote and sesame sticks and decorate with mint.