Amaretto ice cream/fromage on Almond bottom

Ingredients for Amaretto ice cream/fromage on Almond bottom

Instructions for Amaretto ice cream/fromage on Almond bottom

To prepare the Amaretto ice cream/fromage on Almond bottom recipe, please follow these instructions:

Almond bottom: whisk eggs and sugar fluffy in about 5 mins.
Gently turn the chopped almonds in.
Pour the mass in a springform (ø26 cm).
Bake at 160 degrees í ca. 15-20 my.

Ice/fromage: Share the eggs.
Whip the whites and icing sugar diocese. And style it accordingly on the keel.
Beat the egg yolks and half the sugar to a stiff and fluffy egg snaps.
Boil the water with the rest of the sugar into a pickle. Be reduced by half.
Put the isinglass soaked in cold water about 10 mins.
Pour the boiling syrup in æggesnapsen and whip until it is almost cold and chewy in texture.
Flødeosten came in a bowl and whisk it well with amarettoen.
Finally, add the piskefløden and whisk smooth mass.
Stir the curd in æggesnapsen.
Pressure-free water and melt the gelatin in a saucepan.
Quickly pour the melted cream cheese-stirring in isinglass-so you avoid clumps.
Fold the stiftpiskede egg whites gently into the cream.
Pour it all in springformen with almond base.
Tire mold with freezer film and set it in the freezer for about 4 hours.

Serving: Sprinkled with cacaopulver and garnish with exotic fruits.

Tips:
Instead of Amaretto can you use Bailey. It is recommended to use pasteuiserede eggs for fromagen.