Raspberry-mascarpone ice cream

Raspberry-mascarpone-ice.jpg

 

Raspberry-mascarpone ice cream with this weather? Yes, always keep seeing the sun in the house

What do you need: for 8 people:


1 large egg, plus 4 large egg yolks
2½ el Greensweet liquid stevia raspberry
100 grams (lactose free) mascarpone
1 tsp vanilla flavor or take 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 for 30 seconds with an electric hand mixer. Put the bowl on a pan with soft boiling water (the bowl should not touch the water) and whisk the mixture light yellow and airy. This causes the eggs to cook and a custard is created.

Put the bowl with custard in another bowl with a layer of cold water to let the trap cool down. Continue to beat for 2 minutes and then take the bowl out of the water.

In a different bowl, beat the mascarpone with the vanilla to a smooth mass. Add the whipped cream and continue to beat until soft peaks form.

Spoon the custard with a metal spoon lightly through the mascarpone and then spoon in the raspberries.

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

Please accept cookies to help us improve this website Is this OK? Yes No More on cookies »