Discover a fresh dessert with surprising tastes.
Approx. 4 people
10 cl grated Västerbottensost
200 g white chocolate
10 cl double cream
40 cl Greek yoghurt
200 g raspberries
Chop the chocolate into pieces and melt into the cream while stirring in a saucepan. Then add the cheese. Mix the raspberries roughly with hand blender and fold in together with the yoghurt. Pour into a mould and place in the freezer 2–3 hours. Stir a couple of times during the time.
Do you want a creamier ice cream with raspberry ripple? Then, run the ice cream paste for a few seconds in the mixer after 1½ – 2 hours. Save 10 cl of the mixed raspberries, and stir them in before you let the ice cream freeze completely solid.