Posted by

Victoria Lagodinsky

September 7, 2014

From Daniel Galmiche’s Revolutionary French Cooking.

This is a fantastic fresh and light dessert. Goats’ milk ice cream is easy to make and the lift from the lime zest is perfect. Buy raspberries in season for the best flavour and you need a very good, aged balsamic vinegar for the marinade – one that is slightly syrupy but not too acidic. It will specify the age on the label. The Langues de Chat biscuits go really well with this too. The finished dessert is summer itself!


Balsamic and Lime Raspberries with Goats’ Milk Ice Cream

Serves: 4

Preparation time: 20 minutes, plus 3½ hours freezing

Cooking time: 5 minutes
For the Goat’s Milk Ice Cream:
300ml/10½fl oz/scant 1¼ cups goats’ milk
100ml/3½fl oz/ scant ½ cup goats’ cream
200g/7oz/heaped ¾ cup natural goats’ milk yogurt
120g/4¼oz/scant 1 cup icing sugar
finely grated zest of ½ lime
For the Balsamic Rasperries:
200g/7oz/scant 1²⁄³ cups raspberries
3 tbsp good-quality balsamic vinegar
finely grated zest of ½ lime, plus extra for sprinkling
2 drops of lime juice
To Serve:
1 tbsp fennel seeds
1 tbsp icing sugar
Langues de Chat

1. Line a medium-deep freezerproof tray with baking paper. Put all the ice cream ingredients in a bowl and whisk together until smooth. Pour into the prepared tray and freeze for at least 3 hours, or until hard. Remove and break into small chunks, put into a food processor and blend briefly to a smooth, firm purée – you don’t want the mixture to defrost too much. Spoon into a small freezerproof container, smooth the top, cover and return to the freezer for 25–30 minutes until hard again.

2. Meanwhile, put the raspberries in a large bowl with 2 tablespoons of the balsamic vinegar, the lime zest and juice. Gently stir until combined, cover with cling film and put in the fridge.

3. Preheat the oven to 200°C/400°F/gas 6 and line a baking sheet with baking paper. Put the fennel seeds on the prepared baking sheet and dust with the icing sugar until lightly coated. Put in the oven for 4–5 minutes until light golden and caramelized. Return to the oven for a couple of minutes at a time if they are not ready. Remove and leave to cool, breaking up any seeds that may have stuck together.

4. Remove the raspberries from the fridge and, using a slotted spoon, spoon into serving bowls and put a small scoop of ice cream one on top of each bowl of raspberries. Drizzle any of the liquid from the raspberries and the remaining balsamic over the top and finish with a scattering of caramelized fennel seeds and a little extra lime zest. Serve with langues de chat.


Take a look inside Daniel’s new book


 Daniel’s latest book, Revolutionary French Cooking, brings contemporary French into your home – take a look inside the new book here