Red Berry Ice Cream with Tonka Beans Sabayon and Citrus Fruit Compote
Prep Time30 minutes mins
Cook Time20 minutes mins
Rest Time30 minutes mins
Total Time1 hour hr 20 minutes mins
Servings: 5 people
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
Ice:
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.
Sabayon:
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.
Compote:
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: 100g | Calories: 276kcal | Carbohydrates: 52.2g | Protein: 1.4g | Fat: 4.5g