Surprise Ice Cream – Baked

Whip the yolks with the sugar and chopped mint in a bain-marie until creamy.

Crush strawberries (1) and stir into the egg mixture with the yogurt. Fold in whipped cream and freeze in ice cream maker.

Cut out small circles (1 per serving) from the thawed, flattened puff pastry. Whip the egg whites with the ground almond kernels, powdered sugar and cornstarch until stiff.

Place one ball of ice cream per puff pastry circle. Pipe the meringue around the ball and bake in the oven for 3 minutes at high temperature.

Evenly distribute the strawberry slices decoratively on plates and place one ice cream scoop on each. Sprinkle with the toasted almond flakes and garnish with the lemon balm.

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

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