Preparation:
Products for 8 servings:
175 g sugar
4 yolks
1 soup. a lie. vanilla essence
300 ml sour cream, whipped until fluffy
50 g chopped candied cherries
50 g chopped dried pineapple
25 g chopped pistachios
300 g compote raspberries, drained
Preparation method:
Dissolve the sugar in 100 ml of water and boil. Boil over high heat for about 5 minutes, until the syrup thickens, but without browning. Beat the egg yolks in a heatproof bowl, add the hot syrup, then beat the mixture until it thickens to a smooth consistency. Add the liquid vanilla essence and the cream. A third of the cream is separated into another container and the cherries, pineapple, pistachios are added to it and placed in the refrigerator to cool. Rub the drained raspberries through a sieve and add to the remaining cream, stirring until the cream is homogeneous and of an even color.
In a mold with a volume of about 850 ml, a smaller mold with a volume of about 600 ml is placed. The resulting cream is poured into the mold with a larger volume and frozen for about 3 hours until it hardens. Hot water is then poured into the inner, smaller mold to make it easier to remove the frozen cream. The cream mixed with the dried fruit is poured into the cavity formed by the smaller mold. Freeze for another 5 hours or overnight.
It is served by immersing the mold for a few seconds in hot water and using a knife to separate the dessert from the sides of the vessel. Place on a serving plate, cut into slices and garnish with dried fruit if desired.
The dessert can be stored in the freezer for up to two weeks.
Fantasia Fruit Ice Cream Cake
