For 20 people
- 0.5 l milk
- 0.5 l cream
- 300 g cuberdon candies
- 8 egg yolks
- 200 g sugar
- 150 g raspberry puree
- 150 g sugar syrup (50/50)
- 3 g agar-agar
- Seasonal fruits
To make cuberdon ice cream: boil the milk with the cream, add the cuberdons to dissolve them into this mixture.
Whisk the egg yolks and sugar until white, then pour the milk, cream and cuberdon mixture on top.
Cook to a coating consistency, without boiling, as you would for a custard. Leave to cool then put through the ice-cream maker.
Fill small cuberdon moulds with the ice cream, then put in the refrigerator.
Make a raspberry coulis with the sugar. Thicken using agar-agar. Soak the iced cuberdons in this coulis, then set in the freezer.
Serve with a seasonal fruit salad, and present on a plate.
