Spoon biscuits in almond caramel with vanilla ice cream

Name: Spoon biscuits in almond caramel with vanilla ice cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Sugar; 3 TABLESPOONS flaked almonds; 8 Ladyfingers; 1 glass (370 ml; separation weight: 185 g) Sour cherries; 1 TEASPOON Cornstarch; 4 scoops of vanilla ice cream; 7-10 Tbsp Lemon balm

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Sugar
3 TABLESPOONS flaked almonds
8 Ladyfingers
1 glass (370 ml; separation weight: 185 g) Sour cherries
1 TEASPOON Cornstarch
4 scoops of vanilla ice cream
7-10 Tbsp Lemon balm

Directions

1
Caramelise the sugar in a pan until light brown. Add almonds, remove from heat and turn the sponge fingers with 2 forks in it. Leave to cool on an oiled board. Drain the cherries, collect the juice and bring to the boil.
2
Stir cornstarch with a little water until smooth and bind the juice. Fold in the cherries. Arrange the sponge fingers with ice cream and the cherries on plates. Decorate with lemon balm.