Summary

Ingredients

• 200 g whipped cream, whipped
• 400 ml raspberries, pureed
• 110 g syrup, rosemary (see tip)
• 30 g lucose
• 3 g locust bean um

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Instructions

1. For the puree, pass the pureed raspberries through a sieve. You need about 500 g for 400 ml frozen raspberries are ideal.
2. Warm the rosemary syrup with the grape sugar slightly (do not boil), stir in the carob gum.
3. Let cool and set aside until the mixture starts to gel.
4. Then stir in the raspberry puree and fold in the whipped cream.
5. Let the mixture freeze in the ice cream maker.
6. Freeze in the frozen for a few hours.