Red Berry Ice Cream, Tonka Bean Sabayon and Citrus Fruit Compote
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients for the ice cream:
- 300 g berries, mixed red, frozen
- 100 ml buttermilk
- 50 g crème fraîche
- 50 powdered sugar
- some lime juice
Ingredients for the tonka bean sabayon:
- 5 egg yolks
- 1 vanilla pod, which the pulp
- 1 pinch (s) fresh tonka beans
- 2 cl calvados
- 50 grams sugar
- 100 ml white wine
Ingredients for the citrus compote:
- 2 orange (s)
- 2 grapefruit (s), sweet
- 3 tablespoon sugar
- 100 ml orange juice, freshly squeezed
- 10 ml lemon juice, freshly squeezed
- 1 star anise
- 2 cinnamon blossom (s)
Print Recipe
Pin Recipe Instructions
- For the ice cream, puree the frozen berries with the crème fraîche, buttermilk, powdered sugar and lime juice using a hand blender. Place in the freezer for approx. 20 minutes before serving.
- For the sabayon, cut the vanilla pod lengthways and scrape out the pulp. Beat the egg yolks in a metal bowl over a water bath with vanilla pulp, tonka bean, sugar, calvados and white wine with a whisk until thick and creamy.
- For the compote, peel the oranges and grapefruits and cut the fillets from the separating skins. Caramelize the sugar in a saucepan, deglaze with the orange and lemon juice. Add the star anise, cinnamon blossoms and citrus fillets, leave to stand for a moment. Finally, season the compote with sugar or lemon juice.
- Spread the ice cream on the plate in lobes. Add the compote and sabayon and garnish nicely, e.g., with mint, flowers etc.
- Dennis prepared this recipe as a dessert on Thursday, October 22nd, 2020 on the program “The Perfect Dinner” - Day 4 of the Undercover Cooking Week.
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