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You will need
  • – icing sugar – 100g;
  • – fresh raspberries – 300g;
  • – yogurt – 400ml;
  • – 1 egg.
Instruction
1

Half the raspberries fold into the mixer, along with a teaspoon of icing sugar.

2

Mix the remaining icing sugar with the egg on a hot water bath. Remove from the heat, cool a little and combine with the yogurt. Whisk thoroughly with a mixer.

3

Mix half the resulting mass with raspberry puree and spread over cups. Put in the fridge for half an hour.

4

Skip through the sieve remaining berries.
Remove cups from the freezer and put the resulting purees on a mass of yogurt. Send it all again for 15 minutes to the freezer.

5

Yogurt cream cover the berry puree on top.
In each portion, put on a stick of ice cream and send to the freezer already for full stiffening.

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