Josh Hutcherson Blue Boxer's Brief

Delight in cream sauce with raspberry sorbet and ice lemon

I made this dessert last Friday to try to raise the moral of my family killed, mowed down by a cold and a cough giant killer. I thought that although the smell was out of order, there were still some ways that could be stimulated to duty with a Dolcino and at the same time, I could alleviate the itching, redness and irritation of the throat by coughing up something cool that would be even a feast for the eyes :)... the result here it is below!

INGREDIENTS (Serves 4)

for ice cream:

4 egg yolks 5 tablespoons sugar 1 teaspoon flour

(Cornstarch or potato starch)

500 ml whole milk or partly skimmed

1 vanilla bean (or 1 teaspoon of vanilla extract)

zest of one lemon 1 tablespoon of rum

For the sauce Raspberries:

2 tubs of raspberry

200-250 g icing sugar

cream PREPARATION:

1. Whip the egg yolks with sugar and flour.

2. Apart Heat the milk with the vanilla bean and lemon zest. Warm, but not boiling, then remove from heat and add gradually to mixture 1.

3. Put back on heat, low heat, continuing to mix the mixture with a wooden spoon until it does not loft. When the cream has acquired a slightly thicker consistency will be ready. NB: it will take at least half an hour .. so be patient:) ..

4. Remove cream from heat and pass through a strainer to remove any lumps meshed, zest and vanilla bean. Then add the rum and let cool to room temperature and then refrigerate.

5. Once cooled to a temperature of 4-5 ° C to put the cream into ice cream.

NB: If you do not have the ice cream, ice cream can be done equally, though more laborious. You have to put the cream in the freezer and you have to turn every 45-60 min until it reached the right consistency (it takes 6 to 8 hours at least) ... alternatively, go to your favorite ice cream and buy yourself already made :)!!! ... However, the satisfaction of being the cream for themselves ... is priceless! In addition to being delicious!

The sauce:

before serving ice cream cups in place the contents of a bowl of raspberries in a microwave safe bowl and add sugar to taste (recommend no more than 3 teaspoons). Cook for at least almeno1 min or until it forms a smooth sauce. Then sprinkle still warm, over ice cream. Add fresh raspberries and meringue (if you have) you wish to finish the seal.

The contrast of hot and cold with ice cream sauce and the slight Asprino (not much) of the raspberries with the sweetness of the cream will do the rest ;)!!!