Raspberry-mascarpone ice cream
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.