Ice cream mass
Wash and clean the strawberries then mix them with a blender. For the ice cream: whip the cream with the cream stiffener then add the skyr, strawberry puree, and lemon juice. Pour the mixture into an ice-cream maker and stir for 20 - 30 minutes until a semi-solid, creamy mass is formed.
Sauce
Wash and clean the strawberries then blend them together with the sugar and a splash of lemon in a bowl.
Decoration
Form balls from the finished ice cream mixture, put them into a nice little bowl, and refine it with the strawberry sauce.
Ice cream with mountain strawberry sauce
from the Martell Valley
This recipe is perfect for the summer, low in sugar and high in protein.
40 min.
Ingredients
for 4 portions
for the ice cream mass
250 g cream
1 packet of cream stiffener
300 g Skyr natural
1 tablespoon lemon juice
125 g strawberries
50 g sugar
for the sauce
100 g strawberries
40 g sugar
Splash of lemon
for the ice cream mass
250 g cream
1 packet of cream stiffener
300 g Skyr natural
1 tablespoon lemon juice
125 g strawberries
50 g sugar
for the sauce
100 g strawberries
40 g sugar
Splash of lemon
Preparation
Recipe from Nathalie Trafoier
Kuppelrain
Patisserie is female and nobody embodies it better than Nathalie Trafoier. Being the daughter of Michelin star chef Jörg Trafoier and Sonya Egger, Nathalie is responsible for desserts and patisserie at their finest at the Kuppelrain restaurant in Castelbello, Val Venosta. Diligence, passion, love of experimentation and commitment take shape every day and become delicious goodies that are a feast for both the palate and the eyes: pralines and sweets of chocolate, biscuits and typical krapfen filled with fruit and other products from Val Venosta, mini-tarts, spoon desserts, cookies and much more.
30 min.
40 min.
30 min.
5 min.
