Almond ice cream with pears and chocolate streusel

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Pears

4 pears
1 dl 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. For the juice, bring the rest of the ingredients to the boil, allow to cool down and then put in a bag with the pear halves. Vacuum seal on level 1.

Almond ice cream

75 g almonds, blanched, whole
3 dl milk
3 dl full cream
6 egg yolks
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. Place both bags (pears and ice cream) in the perforated cooking tray. Put the tray into the cold cooking space and steam.
Steaming 84°C for 25 Mins
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 deep freezer. Stir occasionally until the mixture stiffens.

Chocolate streusel

50 g almonds, blanched, ground
50 g white chocolate, grated
2 tbsp sugar
1 tbsp white flour
1 egg white, beaten
Rub all the ingredients together to form crumbs and then spread over a baking tray lined with baking paper. Put into the preheated cooking space and bake.
(Pre-)heat cooking space to 180°C with Hot air
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.
  • Perforated cooking tray
  • Original baking tray
Quantity Ingredient
125 g almonds
4 pears
1 tbsp white flour
1 dl pear or apple juice
1 lemon
4 tbsp sugar
3 dl full cream
6 egg yolks
120 g sugar
1 egg white
1 tbsp rose water
½ vanilla pod
3 dl milk
50 g white chocolate
2 tbsp Williams pear schnapps

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