My suggestion is to pick red sour berries for rich color and a sour taste.
Drain the sour cream to avoid liquid.
Prep Time30 minutesmins
6 hourshrs
Total Time6 hourshrs30 minutesmins
Course: Dessert
Servings: 8servings
Author: Natalija
Ingredients
4eggs
100 ggranulated sugar (50 + 50)
1-2Tbspvanilla extract
300mlsour cream
100mlheavy whipping cream ( 35%)
1pinchsalt
300gred berries (blueberry, huckleberry, boysenberry, raspberry...)fresh or frozen
Some Fresh berriesfor garnish
Instructions
Separate egg yolks from egg whites. Whisk egg yolks with sugar (50 g).
When the sugar is dissolved add vanilla extract and mix well.
In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don't over whip).
Using a spatula, combine egg yolks with whipped cream together.
In a separate bowl, beat the egg whites with a pinch of salt until stiff.
With a spatula, carefully combine egg whites with whipped cream.
You should get a nice fluffy cream.
Spread the cream evenly into a silicone pan or salad bowl.
Cover with plastic wrap and refrigerate for 6 hours or overnight.
Rinse and drain fresh berries and puree until smooth.
If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.