Almond ice cream with pears and chocolate streusel

Preparation

40 minutes

Resting time

10 hours

Cooking time

33 minutes

Portions

4

Combair-Steam SE from 2015

Almond ice cream

75 g almonds

blanched, whole

300 ml milk

300 ml full cream

6 egg yolk

120 g sugar

1 tbsp rose water

Soak the almonds overnight in water, then drain and finely grind them. Mix with the rest of the ingredients and put into a bag. Vacuum seal on level 1.

Pears

4 pears

100 ml pear or apple juice

2 tbsp Williams pear schnapps

1 lemon

juice

½ vanilla pod

seeds

2 tbsp sugar

Peel, halve and core the pears. Bring the rest of the ingredients for the juice briefly to the boil, allow to cool down and then put in a bag with the pear halves. Vacuum seal on level 1.

Place both bags (pears and ice cream) in the perforated cooking tray. Steam.

Steaming 84 °C for 25 Mins

Prepare

Take the bag out of the appliance. Shake the bag with the ice cream mixture well and allow to cool. Put the ice cream mixture in a bowl and place in the freezer. Stir occasionally until the mixture stiffens.

Chocolate streusel

(Pre-)heat cooking space to 180 °C with Hot air

50 g almonds

blanched, ground

50 g white chocolate

2 tbsp sugar

1 tbsp white flour

1 egg white

beaten

Grate the chocolate and beat the egg white. Rub together with the other ingredients to form crumbs and then spread over a baking tray lined with baking paper. Put into the preheated cooking space. Bake.

Put the pastry in

Hot air 180 °C for 8 Mins

Arrange the almond ice cream and pears in a dish and garnish with the chocolate streusel.

Tips

Almond milk can be used to make the almond ice cream as an alternative to ground almonds and milk.

The almond ice cream can also be made using an ice cream maker.

Additional information

Created by

V-ZUG Ltd.

Created on

12/11/19