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What you need: for 8 people:

1 large egg, plus 4 large egg yolks
2½ tbsp Greensweet liquid stevia raspberry
100 grams (lactose-free) mascarpone
1 tsp vanilla flavoring or take the marrow from a vanilla pod
400 ml (lactose-free) whipped cream
80 grams of raspberries, halved (take fruit that you can tolerate well).

This is how you make it:

Break the egg into a large fireproof bowl. Add the egg yolks and Greensweet liquid stevia and beat with an electric hand mixer for 30 seconds. Place the bowl over a pan of gently simmering water (the bowl should not touch the water) and whisk until the mixture is light yellow and fluffy. This cooks the eggs and creates a custard.

Place the bowl of custard in another bowl with a layer of cold water to let the trap cool. Continue beating for 2 minutes and then remove the bowl from the water.

In another bowl, beat the mascarpone with the vanilla until smooth. Add the whipped cream and continue beating until soft peaks form.

Use a metal spoon to lightly fold the custard into the mascarpone and then fold in the raspberries.

Pour the mixture into a freezer container. Close the container with a lid and put it in the freezer for 4 hours. Remove the ice cream from the freezer 10 minutes before serving to allow it to soften slightly. Finally, scoop balls into beautiful glass coupes.