Citrus carpaccio with basil ice cream

Name: citrus carpaccio with basil ice cream
Total time: 30 min
Yield: 4
Ingredients: 1 liter vanilla ice cream; 1 hand basil leaves; 2 orange; 2 red grapefruit; 2 mandarin; 2 tablespoon honey; 1 tablespoon balsamic vinegar; 50 milliliters White wine; 50 milliliters prosecco

Ingredients

1 liter vanilla ice cream
1 hand basil leaves
2 orange
2 red grapefruit
2 mandarin

2 tablespoon honey
1 tablespoon balsamic vinegar
50 milliliters White wine
50 milliliters prosecco

Directions

Let the ice slightly soften.
Keep some basil leaves separately for the garnish.
Tear off half of the remaining basil slightly and heat in 100 ml of water.
Strain the moisture and allow to cool to lukewarm.
Finely chop the rest of the basil.
Spoon the basil liquid and the chopped basil through the ice and put back in the freezer.
Peel all the fruit thick and cut into very thin slices.
Place the slices of fruit alternately in a circular circle on plates.
Mix the honey with the balsamic vinegar and white wine.
Sprinkle the fruit with it.
Spoon a large bread roll ice cream in the middle and garnish with basil leaves.