Berry & Cream Dream

A light and elegant dessert that balances creamy richness with the gentle tang of red fruits. Layers of Glacio Cassis & Cream ice cream, fresh berries, and almond crumble are elevated by whipped cream and crisp yoghurt meringue, while frozen fruit and fresh mint provide a refreshing finish.

Yoghurt Meringue

材料

100 g egg whites (about 3 eggs)
200 g fine granulated sugar (or powdered sugar for a smoother
texture)
1 pinch of salt
10-15 g yogurt powder (adjust to taste for tanginess)

作り方

Preheat the oven to 90-100 °C. Whip egg whites with a pinch of salt to soft peaks. Gradually add sugar while continuing to whip until stiff and glossy. Gently fold in yoghurt powder and taste for desired tang.
Pipe small mounds onto parchment paper. Dry in the oven for 1.5-2.5 hours until crisp and easily lifted. Allow to cool in the oven with the door slightly ajar.

Berry & Cream Dream

材料

Glacio Cassis & Cream ice cream
Fresh red fruit mix
Dried cassis fruits
Almond crumble
Fresh Greek yoghurt
Fresh cream (35%)
Frozen fruit
Yoghurt merengue
Fresh mint

作り方

Spread a layer of almond crumble on the bottom of a glass and add a portion of fresh red fruits. Place a scoop of Cassis Cream ice cream on top of the fruit and finish with a spoonful of Greek yoghurt for a fresh, creamy touch.
Add a layer of whipped cream and sprinkle some dried cassis berries and frozen fruit over the top for extra flavour and texture. Finish the coupe with pieces of yoghurt meringue and fresh mint for a fresh and elegant presentation.

Chef Sam

Chef Sam is defined by his sense of contrast and refinement, effortlessly playing with flavors and textures. Inspired by the seasons, he creates contemporary desserts with a distinct signature. Thanks to Glacio, he has a stable and high-quality foundation, giving him the freedom to experiment and develop ice cream coupes that continue to surprise time and again.