Rhubarb Yogurt Ice Cream with Strawberry Papaya Salad

Clean the rhubarb and cut into coarse pieces, make in the raspberry syrup at low temperature for 20 minutes in an open saucepan, then finely grind with the cutting rod of the blender. Cool. Beat the egg yolks with the powdered sugar

(I) over a hot water bath (80 °C). Place the baking bowl in the

cold water bath and continue beating until the mixture has cooled down. Stir the rhubarb puree, yogurt and whipped cream into the egg yolk mixture. Put the quantity in the ice cream maker form and stir in it for 20 min. Pour the ice cream into a suitable bowl and place in the freezer for 2-3 = hours.

in the freezer. For the lettuce, peel the papaya, cut in half and scrape out the seeds.

scrape out the seeds. Cut the flesh into small lozenges. Stir through the lime zest, lime juice and remaining powdered sugar and mix with the papaya pieces. Clean the strawberries, cut them into slices and fold them into the papaya. Let the leaf salad stand for half an hour. Pluck the lemon balm from the stems (set a few leaves aside for garnish), coarsely chop the rest and fold into the leaf lettuce. Remove the ice cream from the freezer and thaw a bit, cut out balls and arrange on serving plates. Serve with strawberry-papaya leaf salad and garnish with lemon balm leaves.

Tip: Use creamy natural yogurt for an even finer result!

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