Summary

Ingredients

• 40 g almond (s), chopped
• 4 egg (s), including the yolk
• 100 g suar
• 1 pinch (s) salt
• 250 ml juice (blood orange juice, 4-6 fruits)
• 0.5 liter ½ cream
• 2 packs vanilla sugar
• 2 orange (s) to decorate

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Instructions

1. Roast the almonds in a pan without fat until golden brown. Beat the egg yolks with sugar, salt and 3 tablespoons of hot water until very creamy and stir until the sugar has completely dissolved. Gradually pour in the orange juice while stirring. Whip the cream with the vanilla sugar until very stiff and fold it into the cream with the almonds.
2. I then put the whole thing in a tupper bowl with a lid and usually put it in the freezer overnight and turn the bowl over several times for the first time. Garnish with orange fillets.
3. Place in the refrigerator 1 1/2 hours before consumption.