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Crème glacée au yogourt Fromagerie le Bédouin

Lemon pound cake and yogurt ice cream, flavoured with lemon and ginger, accompanied with strawberry granita.

(8 portions)

Ingredients

Strawberry granita

  • 200 g strawberries
  • 50 ml simple syrup

Yogurt ice cream flavored with lemon and ginger

  • 250 ml 3.25% yogurt
  • 500 ml 35% cream
  • Zest of 3 lemons
  • 2 tbsp grated ginger
  • 6 egg yolks
  • 190 ml sugar

Pound cake preparation

  • 165 g softened butter
  • 300 g sugar
  • zest of 3 lemons
  • 3 egg yolks
  • 255 g flour
  • 1 tbsp baking powder
  • 175 ml milk
  • 3 egg whites

Preparation

Strawberry graita

  1. Mix in a food processor and then pour the mixture in a baking dish. Place in the freezer and scrape every hour with a fork until you have a fine crystallized mixture

Yogurt ice cream, flavored with lemon and ginger

  1. In a saucepan, combine the whipped cream, lemon zest and ginger. Heat
  2. When the cream is hot, remove the pan from the heat
  3. Whisk the egg yolks, and the sugar until the mixture lightens in color then incorporate the hot cream slowly
  4. Cook over medium heat, stirring until the cream mixture thickens and sticks to the spatula
  5. Strain the hot mixture through a sieve
  6. Place the bowl over a second bowl filled with ice and stir well
  7. Refrigerate until well chilled
  8. Add the yogurt mixture
  9. Pour the mixture into an ice cream maker to make ice cream

Pound cake

  1. Cream the butter, sugar and zest.
  2. Stir in dry ingredients and milk alternately.
  3. Fold in the egg whites, beaten stiff beforehand.
  4. Put in individual molds and bake 20 minutes at 350 ° F.
  5. If desired, decorate with roasted almonds and strawberries.

For the assembly

  1. Dress plates with the pound cake, ice cream, strawberry granite, and garnish with basil leaves

Visit www.confortchef.ca for more ideas

Bon appetit!

Chef Manuel Lamarre and his team

Manuel Lamarre – 514 743-3614 – info@confortchef.ca