John Myers
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Pumpkin Seed Florentine with Sour Cream Ice Cream on Bed of Rhubarb and Strawberries
The perfect pumpkin seed florentine with sour cream ice cream on bed of rhubarb and strawberries recipe with a picture and simple step-by-step instructions.
ice cream
- 800 g Sour cream
- 120 g Powdered sugar
- 200 Milliliters Cream
- 1 teaspoon Food starch
- 1 piece Vanilla pod
- 1 piece Protein
- 0,5 piece Lemon
Florentine
- 100 g Pumpkin seeds
- 50 g Dried cranberries
- 75 g Flaked almonds
- 75 g Sugar
- 40 g Honey
- 50 g Butter
- 50 Milliliters Whipped cream
- 1 Knife point Cinammon
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.
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