Delicious and elegant ice cream pudding that makes a very pretty centerpiece on the dinnertable
Vanilla and Almond Ice Cream
Recipe
5 egg whites
500ml whipping cream
250g caster sugar
1 vanilla pod
1 tsp vanilla extract
100g toasted almond flakes
To garnish:
Pouring honey
Figs
500ml whipping cream
250g caster sugar
1 vanilla pod
1 tsp vanilla extract
100g toasted almond flakes
To garnish:
Pouring honey
Figs
Lightly oil a 1 litre mould
Place the egg whites in a bowl and whisk until firm, in a separate bowl whisk cream until firm and stir in the sugar, vanilla extract and the seeds from the vanilla pod.
Fold the egg white into the cream, and make sure the 2 mixtures are well combined.
Pour this mixture into a mould and freeze, after 3 hours, or mixture starts to thicken stir in 30g of the flaked almonds, just make sure at this point the mixture is thick enough that all the almonds do not sink to the bottom of the mould.
Freeze overnight.
To serve, remove mould from freezer, and allow to stand for 2 minutes, dip the mould into a mould of hot water, and demould onto a plate. Sprinkle over the remaining almonds and drizzle with honey and serve with figs.
Serve immediately
Place the egg whites in a bowl and whisk until firm, in a separate bowl whisk cream until firm and stir in the sugar, vanilla extract and the seeds from the vanilla pod.
Fold the egg white into the cream, and make sure the 2 mixtures are well combined.
Pour this mixture into a mould and freeze, after 3 hours, or mixture starts to thicken stir in 30g of the flaked almonds, just make sure at this point the mixture is thick enough that all the almonds do not sink to the bottom of the mould.
Freeze overnight.
To serve, remove mould from freezer, and allow to stand for 2 minutes, dip the mould into a mould of hot water, and demould onto a plate. Sprinkle over the remaining almonds and drizzle with honey and serve with figs.
Serve immediately
Image: Robbert Koene via Taverne Agency. Recipe: Liezel Norval-Kruger
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