John Myers
Contents
show
Nut Tart with Raspberry Cream Lavender Ice Cream
The perfect nut tart with raspberry cream lavender ice cream recipe with a picture and simple step-by-step instructions.
Raspberry cream nut tart
- 150 g Sugar
- 150 g Ground hazelnuts
- 1 tsp Baking powder
- 3 piece Eggs
- 200 g Raspberries
- 1 packet Cream
- 1 packet Cream stiffener
- 10 g Chocolate
- 10 g Sugar
- 10 g Hazelnuts
- 1 tbsp Baking powder
Yogurt and lavender ice cream
- 500 ml Cream yogurt
- 100 ml Cream
- 70 g Sugar
- 1 piece Vanilla pod
- 2 piece Protein
- 1 tsp Lavender flowers
Raspberry cream nut tart
- Mix the ingredients for the dough and bake for about 25 minutes at 150-175 degrees. There are silicone baking molds in the shape of a heart in specialist shops.
- After they have cooled down, brush the hearts with melted chocolate and let them cool down. Beat the cream with the cream stabilizer and 1 vanilla sugar and decorate the edge of the heart shape with a piping bag. Spread the fresh raspberries in the middle.
Yogurt and lavender ice cream
- Place the cream yoghurt in a strainer to drain and let stand covered for at least 5 hours. Stir the sugar and pulp of the vanilla pod into the cream until the sugar is dissolved.
- Mix the cream with the yogurt. Add 1 teaspoon of lavender blossoms and puree with the hand blender until the blossoms are crushed (otherwise they taste slightly bitter).
- Beat the egg whites and fold into the yoghurt cream mixture. Then put in the ice cream maker.
Facebook Comments