John Myers
Ingredients for 8 servings:
- 500 g currants, fresh
- 50 ml passion fruit juice
- 2 tbsp lime juice
- 2 tbsp, heaped lemon zest
- 1 handful of fresh basil leaves
- 150 ml sweet cream
- 150 ml buttermilk
- 75 g mascarpone
- 75 g low-fat curd cheese
- 50 g coconut blossom syrup
- 50 g vanilla syrup
- n. B. Macadamia nuts and almonds, roasted and salted
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
with almonds and macadamia nuts
Whip the cream until stiff and set aside. Then mix the mascarpone, low-fat quark, and buttermilk together thoroughly and set aside. Purée about 450g of the currants. Add the finely chopped basil leaves, passion fruit juice, lime juice, lemon zest, and both syrups and mix well. Mix the berry purée, cream, and buttermilk mixture thoroughly. Pour the liquid mixture into an ice cream maker and churn into ice cream for about 60 minutes. After about five to ten minutes, add the remaining currants to the ice cream maker. Serving tip: Garnish with salted and roasted macadamia nuts and almonds.
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