Amaretto almond ice cream with puff pastry flowers

Name: Amaretto almond ice cream with puff pastry flowers
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp 1/2 450 g package (3 slices) of deep-frozen puff pastry; 1 Egg Yolk; 1 TABLESPOON Whipped cream; 1/2 720 ml-glass Cherries; 2 TABLESPOONS Cornstarch; 1 Cinnamon stick; 1 package Vanillin sugar; 500 ml Amaretto almond ice cream; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp 1/2 450 g package (3 slices) of deep-frozen puff pastry
1 Egg Yolk
1 TABLESPOON Whipped cream
1/2 720 ml-glass Cherries
2 TABLESPOONS Cornstarch
1 Cinnamon stick
1 package Vanillin sugar
500 ml Amaretto almond ice cream
2 TABLESPOONS Icing sugar
7-10 Tbsp Lemon balm
baking paper

Directions

1
Place puff pastry slices next to each other on the work surface and allow to defrost. Whisk egg yolk and whipped cream. Cut out flowers of different sizes with cookie cutters and place on a baking tray lined with baking paper. Brush with whisked egg yolk and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 10-15 minutes. In the meantime, drain the cherries and collect the juice. Mix starch with some juice. Bring the rest of the juice, vanillin sugar and cinnamon stick to the boil, stir in the mixed starch and allow to swell for about 5 minutes over a low heat. Remove the cinnamon stick and add the cherries. Cut ice cream into triangles and arrange each with some puff pastry flowers on a plate. Dust with icing sugar and decorate with lemon balm leaves. Add sauce cold or hot
2
Glass plate: Kosta Boda
3
Saucer: Rörstrand
4
Glass: Theresienthal