Ice cream with gooseberry coulis
2 servings
10 minutes
Gooseberry coulis with ice cream is a refined combination of creamy vanilla ice cream and aromatic berry sauce. The coulis made from gooseberries with added brandy and sugar gives the dessert a light tartness that complements the sweetness of the ice cream. This recipe is inspired by classic European cuisine, where fruit sauces traditionally accompany ice cream, adding new flavor dimensions. Gooseberries, known for their refreshing tartness, make the dessert not just sweet but multifaceted and harmonious. Serving this dish promises true enjoyment: cool delicate scoops of ice cream covered with velvety coulis create an exquisite dessert perfect for finishing a dinner or summer relaxation. The combination of alcohol and fruit makes it spicy and memorable.
1
Mix cognac with sugar and heat in a pan, add halved gooseberries and simmer until the contents turn into a fragrant porridge. If it starts to burn, add more cognac or water. This will take about three to four minutes.
- Cognac: 50 ml
- Sugar: 1 tablespoon
- Gooseberry: 100 g
2
Strain the contents of the pan through a sieve, cool it down, and pour over gooseberry sauce — this is the result of the work — balls of vanilla ice cream.
- Vanilla ice cream: 200 g