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Fortune Cup
The perfect fortune cup recipe with a picture and simple step-by-step instructions.
- 200 ml Milk
- 250 ml Sweet cream
- 1 Pc. Vanilla sugar
- 5 Pc. Egg yolk
- 150 g Sugar
- 125 ml Sweet cream
- 500 ml Raspberries fresh
- 50 g Currants
- 50 g Frozen raspberries
- 1 pinch Sugar
- For the ice cream, first halve the vanilla pod, scrape out the pulp and mix the pulp with some of the sugar vigorously. Then whip the egg yolks with the sugar (100 g) until frothy. Bring the milk and 250 ml cream with the vanilla sugar and the scraped-out vanilla pod to the boil. Then take the vanilla pod out again and add the hot milk to the egg yolks while constantly beating them. Whip on the water bath until creamy, frothy until the back of a wooden spoon is thickly coated. Put the bowl in cold water and keep beating until the metal bowl is just lukewarm.
- Let cool completely in the refrigerator. Whip 125 ml of sweet cream until stiff and pour into the cooled cream. Freeze in the ice cream maker. If the ice cream is stored in frozen food, take it out approx. 15 minutes before serving.
- Let the raspberries get hot for a short time, mix with 50 g sugar and put the mixture in the cold and store in the frozen food.
- Bring the frozen raspberries to the boil, mix with a pinch of sugar and strain through a sieve.
- Fill the vanilla ice cream in a glass beaker and cover with the frozen raspberries. Place on a plate with the currants and garnish with the liquid raspberries.
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