Yogurt Raspberry Ice Bowl

Ingredients

• 600 g Greek yogurt
• 40 g sugar
• 1 Tbsp vanilla sugar
• 100 ml whipping cream
• 200 g Raspberries
• 1 tbsp powdered sugar
• 1 tbsp Lemon Juice
• 2 tbsp unsalted peanuts
• 2 sprigs Mint
• sugar (for coating)

Instructions

1. 1.

   Whisk 400 g yogurt with the sugar and vanilla sugar. Beat the cream until stiff, fold in, and churn the mixture for about 25 minutes in an ice cream maker until creamy frozen.

2. 2.

   Meanwhile, rinse the raspberries, drain if necessary, and set aside a few for garnish. Puree the rest with powdered sugar and lemon juice, then strain through a sieve to your liking.

3. 3.

   Coarsely chop the peanuts and toast them fragrant in a pan. Remove and let cool. Pick mint leaves, rinse, and lightly coat in sugar while still damp.

4. 4.

   Layer the yogurt ice cream alternately with raspberry sauce and ice cream in four bowls. Garnish with nuts, remaining raspberries, and mint before serving.