Baked Ice Cream – Raspberry Ravioli – Lemon Cloud

For the ice mass:

1. First bring the milk with half of the sugar and the cream to the boil. Whisk the egg yolks with the rest of the sugar until creamy. Then pour the egg yolk mixture into the milk and stir in a hot water bath to a thick cream. Pass through a sieve, place in a bowl with ice water and then stir until cold. Then freeze in the ice cream maker or freezer, stirring every 15 to 30 minutes.

For the breaded ice cream:

1. Attention: It takes three days to prepare! Shape the frozen ice cream into 5 scoops and place on a plate in the freezer overnight. The next morning, crumble the almonds, mix hazelnut semolina and desiccated coconut with the almonds and white and brown sugar in a bowl. The ice cream balls are now breaded for the first time: roll the ice cream balls in flour. Turn the ice cream scoops in the egg. Roll the ice cream scoops in the almond, nut, and sugar mixture (so that the breading is everywhere). Freeze the ice cream balls again overnight (or at least 8 hours) so that the breading is nice and hard. The next morning, the balls are breaded the second time. Turn the ice cream scoops in the egg. Roll the ice cream scoops in breading. Freeze ice cream scoops again overnight. The next morning the ice cream scoops are breaded for the third and last time. Turn the ice cream scoops in the egg. Roll the ice cream scoops in breading. Freeze the ice cream scoops again until they are fried. To serve, preheat the deep fryer to 200 degrees, when the temperature is reached, bake the breaded ice cream balls for 2 minutes.

For the raspberry ravioli:

1. The first thing to do is to prepare the alginate bath by dissolving 4 g of sodium alginate in 475 ml of water and mixing the mixture with a mixer. Then the liquid has to be in the freezer for 30 minutes. Then puree the raspberries, the sugar and the calcium lactate with a blender and chill. To make the ravioli, use a spoon to add some of the raspberry mixture to the sodium alginate bath, leave the balls in it for 3 minutes. Carefully remove the balls with a caviar spoon and place them in a water bath to rinse.

For the lemon clouds:

1. Put the lemons, 250 g water and sugar in a mixing bowl and chop for 2 seconds on speed 10, add the remaining 250 g water and strain through a sieve. Then mix lemonade and soy lecithin in a bowl and mix with the hand blender to a foam.