Vanilla Ice Cream with Fresh Strawberries and Dessert-Foam Sabayon
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Ingredients

• Vanilla ice cream
• Perfect Dessert Salsa Framboos Hibiscus Thee
• Strawberries
• Dessert-Espuma Sabayon
• Lime zest

Preparation

1. Place the Dessert-Espuma Sabayon siphon in a bain-marie at 50-60 °C
2. Fill the bottom of the glass with Perfect Dessert Salsa Hibiscus Thee
3. Spoon a scoop of vanilla ice cream into the glass.
4. Cut the strawberries into pieces and add them to the glass.
5. Finish with Dessert-Espuma Sabayon and lime zest.