John Myers
Ingredients for 1 servings:
- 2 eggs, size M
- 80 g sugar
- 2 tbsp water
- 1 pinch of salt
- 1 vanilla pod(s), including the pulp
- 3 cl linseed oil, organic, cold-pressed
- 150 ml cream
- Raspberries, fresh, quantity as required
- Sugar for the raspberries
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
fine ice cream for linseed oil fans
Separate the eggs and chill the egg whites. Whisk the egg yolks with the sugar, vanilla pod, and 2 tablespoons of water. In a suitable bowl, whisk over gently simmering water until thick and creamy. Then cool in cold water, stirring constantly. Stir in the linseed oil and continue to chill. Whisk the egg whites with a pinch of salt until stiff peaks form. Whisk the cream in a cold bowl until stiff peaks form. Whisk the egg whites and whipped cream into the egg yolk mixture until evenly distributed. Pour into a chilled dish and freeze overnight. Mix the fresh raspberries with the sugar and serve with the ice cream.
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