Almond ice cream with pears and chocolate streusel
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.
- Perforated cooking tray
- Baking tray
- Vacuum bag
Quantity | Ingredient |
---|---|
4 tbsp | sugar |
120 g | sugar |
100 ml | pear or apple juice |
1 | egg white |
300 ml | milk |
125 g | almonds |
50 g | white chocolate |
1 tbsp | rose water |
½ | vanilla pod |
1 | lemon |
2 tbsp | Williams pear schnapps |
4 | pears |
6 | egg yolk |
1 tbsp | white flour |
300 ml | full cream |
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