Summary

Ingredients

• 50 g almond (s), chopped
• 80 g suar
• 2 egg whites
• 20 g biscuit (s) (Amarettini)
• 2 tablespoon amaretto
• 0.5 ½ vanilla pod (s), scraped out pulp
• 150 g cream
• Fruit your choice (e.g. figs)

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Instructions

1. Toast the almonds in a pan without fat. In a small saucepan, boil 60 g sugar with 40 ml water thickly in about 5 minutes, then allow to cool.
2. Beat the egg whites until stiff, pour in the remaining sugar. Add the syrup to the egg whites while stirring. Roughly crumble the amarettini and mix with the liqueur. Mix the amarettini, almonds and vanilla pulp into the egg whites. Whip the cream until stiff and fold in.
3. Line an elongated shape (20 cm x 8 cm) with cling film. Pour in the cream, freeze overnight. To serve, let the ice thaw a little and turn it over. Cut into pieces and serve with fruit as desired.