John Myers
Ingredients for 1 servings:
- 2 eggs
- 70 g raw cane sugar
- 1 tbsp vanilla sugar
- 1 tsp, mixed speculoos spice
- 1 pinch of salt
- 200 g whipped cream
- 20 almonds, roasted
Instructions
Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes
can be well prepared
Line a 700 ml terrine dish or a tightly fitting plastic container with cling film. Separate the eggs and beat the egg whites with salt and a tablespoon of brown sugar until stiff peaks form. Beat the egg yolks with the remaining brown sugar for about 6 minutes until creamy. Whisk the heavy cream with the vanilla sugar and the speculatius spice. Fold the egg whites and cream into the egg yolk mixture using a rubber spatula. Roughly chop the almonds and mix in. Pour the mixture into the prepared dish and cover with cling film. Place the lid on top and freeze for at least 1 day. To serve, let thaw slightly, then slice and serve with fruit sauce or fresh fruit.
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