John Myers
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Ratzfatz Ice Cream with Aphrodisiac Sabayon and Citrus Compote
The perfect ratzfatz ice cream with aphrodisiac sabayon and citrus compote recipe with a picture and simple step-by-step instructions.
For the Sabayon:
- 150 ml Creme fraiche Cheese
- 200 ml Cream
- 1 Pc. Vanilla pod
- 5 Pc. Egg yolk
- 100 g Sugar
- 150 ml White wine
- 1 pinch Tonka bean
For the compote:
- 200 g Sugar
- 4 Pc. Oranges
- 200 ml Freshly squeezed orange juice
- 20 ml Lime juice
- Puree half of the frozen strawberries, the créme fraíche and the cream. Add the remaining strawberries one after the other and then place them in the freezer.
- For the compote, caramelize sugar and deglaze with freshly squeezed orange juice and lime juice. Add the caramel lump and let dissolve while stirring. Take the pot off the stove and season to taste. Cut the fillet pieces from the oranges and add them to the saucepan.
- For the sabayon, put 100 grams of sugar, 5 egg yolks, the pulp of the vanilla pod, 150ml white wine and a little grated tonka bean in a metal bowl and beat over a water bath until it has a creamy consistency.
- Finally, decorate the ice cream, sabayon and compote on a plate and serve with a dessert wine.
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