6 servings

• 1½ cups of raspberries
• 300 g double cream
• 650 ml milk
• 500g fine sugar
• 6 egg yolk
• 3 tbsp cornstarch
• 2 tsp natural vanilla extract
• 300 g sour cream
• 2 kiwis, cubed
• 2 yellow kiwis, cubed
• ¼ bunch of marjoram leaves, chopped
• 1½ cups of granola

Marbled, raspberry, sour cream ice cream with kiwi salad and granola


Preparation time: 45 minutes
Cooking/baking time: 15 minutes

1. Puree the raspberries in a blender and then press them through a fine strainer to remove the seeds. Combine the double cream, 200 g milk and 200 g fine sugar in a pot and bring to a boil. Whisk the egg yoke and 1 tbsp of cornstarch in a bowl. Add the hot mixture and return to the store. Simmer over low heat. Pour into a bowl over an ice bath and allow to cool completely.

2. Whisk together the rest of the milk, the rest of the sugar, the rest of the cornstarch and the vanilla in a pot and heat over medium heat. After coming to a boil, set aside to cool and then whisk in the sour cream.

3. Blend the raspberry mixture in an ice cream maker and then spoon into a 2-liter container. Whip the sour cream mixture, pour over the raspberry mixture and stir gently until marbled. Place in the freezer for 4 hours.

4. Mix the kiwis and marjoram and arrange on plates. Top with granola and scoops of ice cream.

NOTE FROM THE PROFESSIONAL CHEF: To achieve a nice marbling, it is important that the mixtures are mixed as quickly as possible one after the other.