Raspberry Sundaes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 ½ cups Greek yogurt
- ⅕ cup sugar
- 1 Tbsp Vanilla sugar
- ⅜ cup cream (whipped)
- 1 ¾ cups Raspberries (some set aside to garnish)
- 1 Tbsp powdered sugar
- 1 Tbsp lemon juice
- 2 Tbsps unsalted Peanuts (roughly chopped)
- 2 sprigs mint
- sugar
Product recommendation
If you do not have an ice cream maker, transfer the yoghurt cream to a shallow container and freeze for at least four hours in the freezer. Stir well every half an hour to prevent large crystals from forming. Remove the ice cream from the freezer around 10 minutes before serving for a creamier consistency.
Preparation steps
1.
Mix 400 g yoghurt with the sugar and vanilla sugar. Fold in the cream and freeze in an ice cream maker for around 25 minutes.
2.
Puree the raspberries, icing sugar and lemon juice to make a sauce. Sieve if necessary.
3.
Dry roast the nuts then remove from the pan and leave to cool. Coat the moist mint leaves in the sugar.
4.
Layer the yoghurt ice cream and the raspberry sauce alternately in four sundae glasses. Serve garnished with the nuts, remaining raspberries and the mint leaves.
