John Myers
Contents
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Ingredients
ice cream
- 800 g Sour cream
- 120 g Powdered sugar
- 200 ml Cream
- 1 tsp Food starch
- 1 Vanilla pod
- 1 Egg Whites
- 0,5 Lemon
Florentine
- 100 g Pumpkin seeds
- 50 g Dried cranberries
- 75 g Flaked almonds
- 75 g Sugar
- 40 g Honey
- 50 g Butter
- 50 ml Whipped cream
- 1 pinch Cinammon
Instructions
ice cream
- Whisk the ingredients together and place in the ice cream maker for 25 minutes. (Only the juice of half a lemon)
Florentine
- Roughly chop the cranberries and mix with the pumpkin seeds and flaked almonds. Heat sugar, butter, honey and cream in a saucepan and simmer for 5 minutes while stirring. Fold in the cranberry and nut mixture and simmer gently for another 5 minutes. Spread everything on a baking sheet lined with baking paper and bake in the oven at 200 ° C (convection 180 ° C) in the lower third of the oven for 10-12 minutes until golden brown. Let the Florentine platter cool down lukewarm, cut into diamonds and let the diamonds on the tray cool down completely.
Nutrition
Serving: 100gCalories: 396kcalCarbohydrates: 19.1gProtein: 5gFat: 33.5g
