Trio of Raspberry Ice Cream, Basil Mousse and Lemon-lime Tart

Puree the raspberries with the sugar and lemon juice in a blender, remove the seeds through a sieve, whip the cream and egg white until stiff and fold in the mixture. Place in an ice cream maker for 60 minutes and then chill.

First, puree the quark, sugar, lemon juice and basil in a blender and add the sachet of gelatine. Whip the cream until stiff and add to the already firm mass and fold in. Chill for at least 6 hours. For the strawberry sauce, puree the strawberries with powdered sugar in a blender and fill into a squeeze bottle, then cool.

Knead the ingredients together using the dough hook of the hand mixer to form a smooth dough. Roll out on a buttered tart pan and press into the pan by hand. Pre-bake in a preheated oven at 180 degrees with blind peas for 30 minutes.

Mix the zest and juice of the lemon and lime with the remaining ingredients and apply to the pre-baked shortcrust pastry base. Switch off the oven and let it stand in the oven for 40 minutes at the remaining temperature, then put it in a cool place. Just before serving, sprinkle the tart pieces on the plate with brown sugar and caramelize with the Bunsen burner.

When arranging the plates, place the basil mousse on a mirror of strawberry puree and decorate the plate with mint and basil leaves.