Strawberry and asparagus dessert with yoghurt espuma and jasmine ice cream

Name: Strawberry and asparagus dessert with yoghurt espuma and jasmine ice cream
Ingredients: 100 g Strawberry; 50 g icing sugar; 16 units.items Egg yolks; 450 g Sugar; Ninja ice machine; 500 g Full-fat yogurt; 150 g Sugar; 1 l Cream; 50 g Jasmine tea; 1 l Milk; 1 units.items Lime; 50 g Pro espuma; Black pepper; 20 g Mint; 2 units.items Asparagus; Kidde

Caramelized strawberry and asparagus with yogurt espuma and jasmine tea ice cream.Caramelized strawberry and asparagus with a creamy jasmine tea ice cream and a yogurt espuma infused with mint and lime.

Ingredients

100gStrawberry

50gicing sugar

Ninja ice machine

2units.itemsAsparagus

16units.itemsEgg yolks

450gSugar

1lCream

50gJasmine tea

1lMilk

500gFull-fat yogurt

150gSugar

1units.itemsLime

50gPro espuma

Black pepper

20gMint

Kidde

Preparation

Cut the strawberries and asparagus into pieces.
Briefly sauté the asparagus in butter and then add the strawberries.
Caramelize with the icing sugar.

Heat the cream and the milk.
Let the jasmine tea infuse in it.
Mix the egg yolks with the sugar.
Strain the infused milk and cream mixture into the yolks.
Mix well and vacuum seal in a cooking bag, then cook the mixture for 1 hour at 86°C.
Divide the mixture into the containers of, for example, the Ninja ice cream machine (62016180) or churn in an ice cream machine.

Mix the yogurt, sugar, pepper, finely chopped mint, and zest and juice of the lime.
Let this mixture stand for half an hour so the flavors can infuse.
Strain out the pieces and mix with the pro espuma.
Put in the siphon and charge with two cream cartridges.