Raspberry ice cream in homemade cone

Raspberry ice cream is a refreshing dessert, perfect for hot summer days or to add a touch of freshness to any meal. The preparation of this delicious ice cream starts with a rich cream, which will serve as the base of the dessert. In a heat-resistant bowl, add the egg yolks, sugar, and fresh raspberry juice. Place the bowl over a bain-marie, being careful not to touch the hot water. Stir continuously with a wooden spatula until the sugar completely dissolves and the mixture becomes warm to the touch. It is essential to maintain a constant temperature to avoid the coagulation of the yolks. Once the cream is ready, remove it from the heat and let it cool slightly. Add the creamy yogurt and the pureed raspberries using a blender, mixing well to achieve a smooth texture. Pass the mixture through a fine sieve to remove the raspberry seeds, resulting in a fine and delicate ice cream. Put the mixture in the freezer, but remember to stir it every half hour to prevent ice crystals from forming. After 3-4 hours, the ice cream will be ready, providing you with a feeling of indulgence.

To accompany the ice cream, crispy cones are the ideal choice. Start with puff pastry, which should be thawed and rolled out into a very thin sheet. Pay special attention, as the sheet should be wider on one side to allow for rolling and obtaining a thicker roll. Beat an egg, add a tablespoon of flour and a few drops of food coloring, mixing everything well. Brush the sheet with this mixture, then sprinkle generously with sugar, which will caramelize and add a sweet and crunchy flavor. Roll the sheet tightly, ensuring it does not break, and cut pieces about 1.5-2 cm long. Each piece should then be pressed by hand and rolled out with a rolling pin, achieving thin shapes. Using taller glasses, wrap each piece of dough in aluminum foil and place them on the glasses. Bake the cones in a preheated oven at moderate heat for about 30 minutes, until they turn golden at the edges.

Finally, meringues will add a contrast of textures to this dessert. Beat the egg whites with a pinch of salt and a few drops of lemon juice, gradually adding the sugar until you obtain a firm and glossy meringue. Incorporating food coloring will give an attractive appearance. Place the mixture in a plastic bag and create shapes on a baking sheet, inserting toothpicks into each meringue. Bake at a very low heat for about 3 hours, until the meringues become dry and easily come off the paper. Place the crispy cones filled with raspberry ice cream and decorate with colored meringues for a spectacular dessert. Enjoy your meal!