- 200 GRAM BLUEBERRIES, mashed
in food processor
- 1 DECILITER YOGURT
- 1 DECILITER
ORANGE JUICE
- 1 EGG, separated
- 80 GRAM SUGAR
- 2 LEAVES OF GELATIN, soaked
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- 300 GRAM BLUEBERRIES, mashed
in food processor
- 500 GRAM APPLES, peeled and cut
- 2 DECILITER WHITE WINE
- 2 EGG WHITES, beaten until fluffy
- 100 GRAM SUGAR
- 2 LEAVES OF GELATIN, soaked
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Heat half of the orange juice and dissolve the gelatin.
Beat the egg white until fluffy. Stir all ingredients together and freeze
for at least 4 hours. Take out of the freezer 15 minutes before serving.
The gelatin and egg white improve the structure of the ice cream.
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Cook the apples with 50 gram sugar and the white
wine until soft, dissolve 1 leave of gelatin and puree in the food processor.
Add the rest of the sugar to the blueberry puree. Heat a little of the
blueberries, dissolve the second leave of gelatin and add to to blueberry
puree, stir well. Add half of the egg whites to the apple sauce and
half to the blueberry puree. Spoon half of the apple puree in a cake
tin, freeze for one hour. Leave the blueberry and apple mixtures at
room temperature in the meantime. When the first layer is frozen, add
all of the blueberries, freeze again. Repeat with the remaining apple
sauce. Take out of the freezer 15 minutes before serving and cut with
a sharp knife.
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