Mascarpone lime ice cream with orange and fig compote

For 4 people
  • 2 organic limes
  • 250 g Mascarpone
  • 500 g Whole milk yogurt
  • 120 g Sugar
  • 1 packet vanillin sugar
  • 250 g whipped cream
  • 6 oranges
  • 3 Figs
  • 5 g cornstarch
  • 2 EL Almond flakes
30 minutes
very easy
1.
Wash limes thoroughly, rub dry and finely rub the peel of 1 1/2 limes. Halve the limes, squeeze out the juice. Mix the mascarpone, yoghurt, sugar, vanilla sugar, lime zest and 4 tbsp lime juice until creamy.
2.
Whip the cream until stiff and fold into the mascarpone cream. Freeze ice for about 6 hours, preferably overnight.
3.
Peel the oranges so that the white skin is completely removed. Remove the fillets with a sharp knife from between the separating skins. Squeeze juice from the separating membranes and measure out 200 ml. Clean, wash and chop the figs.
4.
Mix some juice with starch. Heat the remaining juice in a saucepan. Bind with strength.
5.
Roast the almond flakes in a pan without fat. Take out and roughly chop. Cut the orange fillets into small pieces. Mix with the juice and figs. Remove the ice from the freezer and let it thaw slightly.
6.
Arrange the compote on plates. Turn off the dumplings with a large spoon. Use the rest of the ice for other purposes. Sprinkle with almonds and serve immediately.
1 person approx:
  • 430 kcal
  • 1800 kJ
  • 7 g protein
  • 24 g fat
  • 41 g carbohydrates

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