Coffee ice cream with sauce and almonds

Name: Coffee ice cream with sauce and almonds
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 4 Eggs (size M); 4 Egg yolk (size M); 4 TABLESPOONS Sugar; 6 Coated Tsp instant coffee; 5 TABLESPOONS Almond liqueur; 350 g Mascarpone; 5 TABLESPOONS Whipped cream; 50 g white chocolate; 4 TABLESPOONS flaked almonds

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

4 Eggs (size M)
4 Egg yolk (size M)
4 TABLESPOONS Sugar
6 Coated Tsp instant coffee
5 TABLESPOONS Almond liqueur
350 g Mascarpone
5 TABLESPOONS Whipped cream
50 g white chocolate
4 TABLESPOONS flaked almonds

Directions

1
Separate eggs. Whip 8 egg yolks and 2 tbsp. sugar until creamy. Mix 2 teaspoons of coffee powder, 2 tablespoons of liqueur and 2 tablespoons of hot water and allow to cool. Whip mascarpone into the egg mixture. Beat the egg whites until stiff, adding 2 tablespoons of sugar. Carefully fold in the beaten egg white. Stir in dissolved coffee and place in a sealable container (approx. 1 litre capacity, preferably large and flat). Freeze the cream for about 6 hours. After 30 minutes stir with a fork, repeat this procedure 2 more times
2
Heat the cream in a saucepan. Dissolve 3 tbsp. liqueur and 4 tbsp. coffee powder in it. Break chocolate into pieces, add and dissolve in the cream. Leave to cool. Roast almond flakes and crumble a little
3
Turn out the cream from the mould and cut into cubes with a hot knife. Divide the cubes on plates and pour sauce over them. Finally sprinkle with almonds and serve immediately
4
With 8 people:
5
waiting time approx. 6 hours