Healthy Food

Raspberry-Lemon Ice Cream Score – Healthyfood_creation

Written by hana

Lemon raspberry ice cream

This month’s little challenge was to come up with a recipe for a frozen sausage that is light and not too sweet: here it is, and I hope with all my heart that this version will convince you 🙂


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Lemon stem and healthy frozen berries

Basic equipment: log mold (I recommend the Silikomart brand) plus insert mold (can be found at a kitchen store)

preparation time 45 Minutes
cooking time 10 Minutes


Ingredients

sponge cake:

  • 1 an egg
  • 40 g agave syrup
  • 30 g milk (vegetable or not)
  • 50 g Wheat flour (t45 to t80)
  • 1 ccc Baking powder

For a berry supplement:

  • 300 g frozen berries (or other fruit)
  • 60 g agave syrup
  • 2 g Agar agar

To prepare the lemon cream:

  • 18 a key Lemon juice
  • 60 g Unrefined cane sugar
  • 2 g Agar agar
  • 40 a key Fresh liquid cream

To rank first:

  • A few fresh berries
  • Lime flavor and cut
preparation time 45 Minutes
cooking time 10 Minutes


Ingredients

sponge cake:

  • 1 an egg
  • 40 g agave syrup
  • 30 g milk (vegetable or not)
  • 50 g Wheat flour (t45 to t80)
  • 1 ccc Baking powder

For a berry supplement:

  • 300 g frozen berries (or other fruit)
  • 60 g agave syrup
  • 2 g Agar agar

To prepare the lemon cream:

  • 18 a key Lemon juice
  • 60 g Unrefined cane sugar
  • 2 g Agar agar
  • 40 a key Fresh liquid cream

To rank first:

  • A few fresh berries
  • Lime flavor and cut


instructions

1. Berry Supplement:

  1. Place the thawed raspberries, agave syrup, and agar-agar into a saucepan. Mix and heat until boiling.

  2. As soon as the mixture boils, remove it from the heat and place it in the insert mold. Leave it to cool before putting it in the fridge for at least two hours.

2. The Sponge Cake:

  1. Preheat the oven at a conventional temperature of 160 degrees. Separate the whites from the yolks and whisk the egg whites.

  2. In a small bowl, mix the egg yolks, agave syrup, and milk. Then add flour and baking powder and mix again.

  3. Gently fold the egg whites into this mixture using a spatula. Line a baking tray with baking paper and place each sponge cake to form a long rectangle the size of your log mold, about a centimeter thick.

  4. Bake for 8 to 10 minutes. The sponge cake should still be very soft and should not be hard. At the end of cooking, cover them with a tea towel and set them aside.

3. Lemon Cream:

  1. (Step to start when the berry supplement is frozen). In a saucepan, put lemon juice, sugar and agar-agar. Heat it over medium heat until it boils, then remove it from the heat. Leave it to cool in the fridge for 15 minutes.

  2. Put the fresh cream into the bowl of a stand mixer or into a large salad bowl. Whip it for about 5 minutes to get a whipped cream.

  3. Gently fold in the lemon zest, which should have cooled (if it’s already frozen, mix it well with a whisk). Mix them gently with a spoon and then add some lemon zest.

4. Compilation:

  1. Fill the bottom of the log mold with the lemon cream. Tap it on the work surface to remove any air bubbles at the bottom.

  2. Place the berry attachment in the center.

  3. Cover with the remaining lemon cream.

  4. Lay out the previously cut sponge cake according to the shape of the log mold.

  5. Put it in the freezer for at least 4 hours.

  6. Tasting tip: Unwrap the wood, garnish it, and refrigerate it 30 minutes before serving. (Be careful not to refreeze it if thawed)


Ratings

* Liquid cream cannot be substituted here. Not to worry, this Christmas log is less sweet than the classic wood and therefore much lighter!

This log can be made a few days before your meal because it is frozen.

Bon appetite !

About the author

hana

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