John Myers
Ingredients for 4 servings:
- 50 g almonds, chopped
- 80 g sugar
- 2 egg whites
- 20 g biscuits (amarettini)
- 2 tbsp Amaretto
- ½ vanilla pod(s), scraped pulp
- 150 g cream
- Fruit as desired (e.g. figs)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Toast the almonds in a dry pan. Boil 60g of sugar with 40ml of water in a small saucepan for about 5 minutes until thick, then let cool. Beat the egg whites until stiff, gradually adding the remaining sugar. Stir in the syrup while stirring. Roughly crumble the amaretti biscuits and mix with the liqueur. Mix the amaretti biscuits, almonds, and vanilla seeds into the beaten egg whites. Whip the cream until stiff and fold in. Line an oblong dish (20cm x 8cm) with plastic wrap. Pour in the cream and freeze overnight. To serve, let the ice cream thaw slightly and turn out. Cut into pieces and serve with fruit, if desired.
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