Ingredients

8 Portions

• approx. 150g ripe raspberries
• 200g cream cheese
• 250g cream quark 40%
• 1-2 tablespoons of sugar powder
• 1 packet bourbon vanilla sugar

Raspberry cheesecake ice-cream

Directions

1. Mix the cream cheese and quark together and then mix the mass with vanilla sugar and sugar powder. Crush half of the raspberries in bowl using a fork and add lemon juice and sugar for refinement.

2. Now layer the cream cheese and quark mass, crushed and whole raspberries alternately in heart-shaped ice-cream moulds (e.g. from Silikomart) and lightly whisk the mass in the moulds using a small cake fork.

3. Put the ice-cream moulds in the freezer for several hours until they are frozen.

Flow Appetizer/Dessert Plate 7 3/4 in
Flow Appetizer/Dessert Plate 7 3/4 in
Flow Appetizer/Dessert Plate 7 3/4 in
Flow Large Oval Platter 18 1/2 in
Flow Large Oval Platter 18 1/2 in
Flow Large Oval Platter 18 1/2 in
Flow Medium Oval Platter 14 in
Flow Medium Oval Platter 14 in
Flow Medium Oval Platter 14 in