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