CREME　GLACEE　AUX　FRAMBOISES Raspberry Ice Cream

August 8, 2007 Swiss style frozen dessert, served in Swiss hotels. To freeze, you can use molds in different shapes such as pudding cups, dome-shaped molds or square molds. Lightly heat the mold to invert ice cream onto a serving plate. For a professional presentation, garnish with herbs such as mint or chervil leaves.

●Preparation Tip ●Raspberry Ice Cream Photo #1 Photo #2 Photo #3 Pour milk into a saucepan and place the saucepan over heat. When the milk comes to a boil, remove from the heat. Mix in sugar and starch syrup. When mixed, place the saucepan in a bowl of ice water to chill. Puree raspberries in a blender. Place the raspberry puree in a bowl and mix in cream. (Photo #1) Stir in the chilled milk mixture to the raspberry mixture. Blend well. (Photo #2) Transfer the mixture into small molds and freeze. (Photo #3) ●Finish Photo #1 Cut fruit into small pieces. Combine cream and sugar in a bowl and beat until creamy. (Photo #1) Remove the ice cream from the freezer. Heat the mold and invert the ice cream onto a serving plate. Serve with cut seasonal fruit and whipped cream as in the top photo. Servings per Recipe Calories per Serving Ready In 4  four pudding cups  0kcal 150 minutes Raspberry Ice Cream milk 150g  sugar 60g  starch syrup 30g  frozen raspberries 200g  whipping cream 50g  Finish whipping cream 50g  sugar 3g  seasonal fruit