Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 100 g almond (s), roasted
- 3 egg yolks
- 5 tablespoon sugar
- 1 piece (s) vanilla pod (s), approx. 3 cm long
- 200 ml milk
- 400 ml cream
- 100 g couverture, dark or whole milk
Print Recipe
Pin Recipe Instructions
- Make roasted almonds (the chef has a few recipes for this - I make them in the microwave), place in a freezer bag and crumble into brittle with the meat tenderizer.
- Vanilla cream:
- Beat egg yolks and sugar with a whisk, slit open the vanilla pod and add the scraped pulp. Beat over the water bath, mix in the milk, allow to cool. Melt the couverture, let it cool down a bit and mix it with the vanilla cream. Let everything cool down.
- Whip the cream very stiff, mix in the vanilla chocolate cream and brittle. It looks nice if the mixing does not result in a homogeneous mass, but streaks are visible. Pour into an ice bomb mold or small molds, let freeze for at least 8 hours.
- Thaw slightly, possibly serve with chocolate sauce or liqueur as a topping.
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