When I grew up, our cakes did not come with a compulsory blob of ice cream on the side. We would have our cakes and Strudel on their own, at the very most with some whipped cream on the side. The concept of pouring cold liquid unwhipped cream over my cakes - like they do here in the UK - is one of the things that still seem very strange to me.
I try to accustom though and integrate cream or ice cream into my desserts. Preferrably ice cream on its own though. Like my frozen yoghurt and raspberry shots (inspired by La Tartine Gourmande's Rhubarb and raspberry yoghurt ice pops: they make my guest happy and although I wouldn't eat them myself I am happy to put them on the menu as they are no effort at all.
Frozen yoghurt shots, for 10 shots: 1 egg
: 60g icing sugar
: 300g yoghurt
: 200g raspberries
: 1-2 tbsp caster sugar
Simmer 100g raspberries and some caster sugar over a low heat until the fruits start to liquidise. Drain off the fruits and set the liquid aside.
Beat the egg with the icing sugar until creamy, then mix in the yoghurt. Pour 1/3 of the yoghurt mixture into a separate bowl and mix with half of the cooked fruits. Roughly chop the remaining uncooked fruits and fold into the main yoghurt mix. Blend the other half of the cooked raspberries with the raspberry syrup.
Spoon the yoghurt mix containing the roughly copped fruits into the shot glasses (fill them up to 1/2 or 2/3 with the mixture). Place them in the freezer for 30 mins, then add 2-3 tablespoons of the syrup to each glass. Freeze again for 30 mins. Finally fill th glasses with the remaining yoghurt/cooked fruits mixture and place in the fridge for another 20-30mins beforte inserting wooden or plastic sticks to make the lollies. Keep in freezer until entirely frozen.
Loosen the frozen yoghurt from the shot glasses by placing the glasses in a bowl of hot water for around 30 sec. Serve in shot glasses.
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