Mascarpone Ice Cream with Rhubarb Compote
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 618 kcal | (29 %) | ||
| Protein | 10.1 g | (10 %) | ||
| Fat | 33.4 g | (29 %) | ||
| Carbohydrates | 65 g | (43 %) |
Ingredients
- For the mascarpone ice cream
- 2 medium eggs
- 60 grams powdered sugar
- 2 packets Vanilla sugar
- 200 milliliters Whipped cream
- 100 grams Mascarpone
- 2 Tbsps Orange liqueur
- 40 grams Pine nuts
- For the rhubarb compote
- 1 kilogram Rhubarb
- 250 milliliters red Currant juice
- 100 grams jam sugar
- to garnish
- Kiwi (slices)
- Lemon balm
Preparation steps
For the mascarpone ice cream: Beat the eggs, powdered sugar and vanilla sugar together in a heatproof bowl until light and frothy. Place the bowl over a saucepan of simmering water and continue beating until slightly thickened. Set the mixture over a large bowl of ice water to chill quickly. Beat the whipping cream until stiff. Mix the Cointreau and mascarpone together. Stir the mascarpone into the chilled egg mixture, then fold in the whipped cream. Process the mixture in an ice cream maker according to the manufacturer's instructions. Alternatively, place the mixture in a shallow dish and freeze for 4-5 hours, stirring every 30 minutes to prevent large ice crystals from forming.
For the rhubarb compote: Rinse the rhubarb and cut into bite-sized pieces. Combine the red currant juice and jam sugar in a small saucepan and simmer for 3-4 minutes. Add the rhubarb and continue simmering for 3-4 minutes, until the rhubarb has softened. Remove from heat and let cool. Toast the pine nuts in a dry pan until golden brown. Scoop the mascarpone ice cream into small bowls, top with the rhubarb compote and garnish with kiwi slices and lemon balm.