Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. Spread the ice cream on the plate in lobes. Add the compote and sabayon and garnish nicely, e.g., with mint, flowers etc.
5. 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.