Before preparing this dish, freeze 220 grammes of raspberries. When they are frozen, blend them with the cold cream and sugar for about 20 seconds. This combines the berries with the cream. Fill the raspberry cream into a container and freeze it to turn it into ice cream.
Combine the pumpkin seeds, the sprig of rosemary and one tablespoon of sugar. Lightly caramelise the mixture with some honey in a frying pan.
Juice the half lemon with a lemon squeezer. Mix the lemon juice and soured cream in a bowl.
To serve, place a scoop of ice cream on a dessert plate and garnish with the remaining fresh raspberries. Serve with the soured cream and lemon juice mixture, the caramelised pumpkin seed and rosemary sauce and a drizzle of pumpkin seed oil.
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