Eistörtchen

Ingredients

• 250 g blackberries
• 80 g raw cane sugar
• 50 g yogurt (3.5 % fat)
• 320 ml whipping cream
• 100 g white chocolate
• 100 ml milk (3.5 % fat)
• 2 very fresh egg yolks
• 0.25 tsp vanilla powder
• 100 g dark chocolate (min. 70 % cocoa)
• 60 g meringue
• 1 tsp organic lime zest

Instructions

1. 1.

   For the blackberry ice cream, rinse, wash and pat dry the berries. Blend berries with 40 g raw cane sugar and yogurt in a blender until smooth, then strain through a fine sieve. Whip 70 ml of cream to half‑stiff peaks and fold into the mixture. Cut parchment strips about 1.5 cm taller than the cups and 2 cm longer than their circumference; line the cups with these strips. Fill the cups with the berry mixture, tilt them slightly, and freeze for about 2 hours.

2. 2.

   For the white chocolate ice cream, chop white chocolate and melt it over a double boiler. In a pot, bring milk and 100 ml cream to a boil. Whisk egg yolks with remaining sugar and vanilla powder until pale and frothy. Stir hot milk into the yolk mixture, return everything to the pot, and gently heat while stirring until the custard thickens (remove from heat when it reaches a rosy hue), but do not let it boil. Fold in melted chocolate, allow to cool slightly, then spread over the berry layer. Freeze for another 2 hours.

3. 3.

   For the chocolate sauce, roughly chop dark chocolate and melt with 5 tbsp cream over a double boiler.

4. 4.

   To garnish, whip remaining cream to half‑stiff peaks and spoon four dollops onto dessert plates. Remove ice cream cups from freezer, discard parchment ribbons. Place each cup on the whipped cream, sprinkle with crumbled meringue, drizzle with chocolate sauce, and garnish with lime zest before serving.