Physalis Curd Cream with Wild Berry Ice Cream

For the physalis curd cream, beat the curd in a bowl with a mixer and add the lime juice, sugar, amaretto and ginger powder.

In a separate bowl, whip the heavy cream until stiff.

Fold the yogurt and whipped cream into the curd until fluffy.

Get the physalis out of the pods, cut them in half and stir them into the mixture except for a few for garnish.

Divide the curd cream among 4 plates.

Add a scoop of ice cream and garnish with physalis berries.

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