CakePia Recipe
CREME GLACEE AUX FRAMBOISES
Raspberry Ice Cream 
World Traditional Recipe スイス
使用器具 泡立て器 型 ミキサー 冷蔵庫            

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.
instructions
●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
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