Almond ice cream with pears and chocolate streusel

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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
300 ml full cream
1 lemon
120 g sugar
4 tbsp sugar
1 egg white
300 ml milk
125 g almonds
4 pears
2 tbsp Williams pear schnapps
1 tbsp rose water
½ vanilla pod
6 egg yolk
1 tbsp white flour
100 ml pear or apple juice
50 g white chocolate

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