For the red berry ice cream: 300 g Frozen berries 100 ml Buttermilk 50 g Creme fraiche Cheese 50 g Powdered sugar Lime juice For the tonka bean sabayon: 5 Pc. Egg yolk 1 Pc. Vanilla pod + pulp 1 Pr Grated tonka beans 2 cl Calvados 50 g Sugar 100 ml White wine For the citrus compote: 2 Pc. Oranges 1 Pc. Sweet grapefruit 3 tbsp Sugar 10 ml Fresh lemon juice 100 ml Fresh orange juice 1 Pc. Star anise 2 Pc. Cinnamon blossom
Use a hand blender to puree the frozen berries with creme fraiche, buttermilk, powdered sugar and lime juice.
Place the ice cream in the freezer for at least 20 minutes until serving.
Cut the vanilla pod lengthways and scrape out the pulp.
In a metal bowl over a water bath, whisk the egg yolks with vanilla pulp, tonka bean, sugar, calvados and white wine with a whisk until thick and creamy.
Peel the oranges and grapefruit, cut the fillets from the separating skins. Caramelize the sugar in a saucepan, deglaze with orange and lemon juice.
Add the star anise, cinnamon blossoms and citrus fillets and let them steep for a moment. Finally, season the compote with sugar or lemon juice, if you like.
Serving: 100 g Calories: 276 kcal Carbohydrates: 52.2 g Protein: 1.4 g Fat: 4.5 g