White wine excellently complements the sweetness of the ice cream.
Ingredients
For the Ice Cream:
- Red currants: 1/2 liter
- Brown sugar: 100 g
- Cold water: 100 ml
- Cream (30% fat): 1/2 liter
- White chocolate: 50 g
For the Wine Foam:
- Dessert white wine: 1 cup
- Water: 100 ml
- Egg: 1 piece
- Brown sugar: 1/2 tablespoon
- Potato starch: 1 teaspoon
Preparation
- Ice Cream: Boil water with sugar, add stemmed and washed red currants, cook for about 5 minutes until the fruits start to break down, then blend the mixture with a blender. Leave to cool completely.
- Whip the chilled cream until fluffy, then add the melted white chocolate.
- Fold the currant puree into the whipped cream, pour into ice cream molds, and place in the freezer. Stir every half hour until the desired ice cream consistency is achieved.
- Wine Foam: Mix wine with water and sugar, heat until the sugar is completely dissolved. Thicken with potato starch dissolved in a minimal amount of water, then bring the mixture to a boil. Beat the egg white and yolk separately until fluffy. Pour the egg mixture into the heated wine while stirring quickly to prevent the egg mixture from curdling. Heat for 2 minutes while stirring, but do not boil. Remove from heat, gently fold in the beaten egg whites, and let it cool completely.
- Serve the ice cream in bowls topped with the wine foam.
