Frozen almond cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roast the almonds briefly in a hot pan until golden brown, then pour them onto a plate so that they do not brown. Separate the eggs. Beat the egg yolks, 50 g sugar and vanilla flavouring until creamy. Stir in the almonds. Beat the egg whites until stiff.

2. 2

   Sprinkle 50 g sugar. Whip 200 g whipped cream until stiff, then fold the egg white and cream into the egg yolk and almond mixture. Lightly grease a box form (1 litre capacity) and line it with parchment paper. Pour in the cream, smooth it down and let it solidify in the freezer for at least 4 hours, preferably overnight. Set aside 4 of the raspberries for decoration. Defrost the rest of the raspberries, puree them with the chopping stick and pass them through a sieve. Mix raspberry puree and remaining sugar. Whip the rest of the cream and vanilla sugar briefly. Divide the raspberry puree between 4 dessert plates. Pour three thin circles of cream on each plate and cut them with a knife.

3. 3

   Defrost the rest of the raspberries, puree them with the chopping stick and pass them through a sieve. Mix raspberry puree and remaining sugar. Whip the rest of the cream and vanilla sugar briefly. Divide the raspberry puree between 4 dessert plates. Pour three thin circles of cream on each plate and cut them with a knife. Cut the ice cream into slices and place one slice each on the raspberry puree. Decorate with two chocolate flakes and a raspberry

4. 4

   Time available approx. 1 hour (without waiting time)