John Myers
Contents
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Ingredients
For the ice cream:
- 600 ml Cream
- 100 g Sugar
- 1 Pc. Vanilla pod
- 1 Pc. Egg yolk
- 120 g Walnuts
- 100 g Sugar
For the yogurt bomb:
- 500 g Natural yoghurt
- 100 g Sugar
- 1 packet Vanilla sugar
- 2 cups Cream
- 0,5 Pc. Bio lemon zest
For the waffles:
- 6 Pc. Eggs
- 125 ml Oil
- 650 g Flour
- 2 packet Vanilla sugar
- 1,5 packet Baking powder
- 500 ml Milk
- 150 g Sugar
Instructions
Ice:
- Stir in cream, sugar, vanilla pod in a saucepan and heat to approx. 80 degrees. Cool down to 70 degrees and add 1 egg yolk and stir well with a whisk. Let it steep a little more and then chill. Caramelize 100 grams of sugar and add the walnuts. When everything is caramelized, set aside.
- Put the cooled ice cream mass in the ice cream machine and at the end put the finely chopped caramelized walnuts in the ice cream machine.
Yoghurt bomb:
- Mix yoghurt, sugar, vanilla sugar and lemon one day in advance. Whip the cream until stiff and fold into the yoghurt mixture. Wrap the front rings with a clean tea towel and secure with a rubber band. Pour in the mass and place on a grid so that the liquid can drain off in 24 hours.
Waffles:
- Mix everything and chill. Bake in the waffle iron just before serving.
Serving:
- Garnish the dessert plate with fresh fruit, place the ice cream on a waffle and decorate a waffle heart with fresh cream and put a red fruit on top. The yogurt bomb is trimmed nicely with pureed fresh strawberries and a chocolate lattice
Nutrition
Serving: 100gCalories: 283kcalCarbohydrates: 34gProtein: 4.5gFat: 14.4g
