Easter Almond Nest With Orange Mascarpone Ice Cream

  1. Preheat oven to 400F.
  2. Mix the ground almonds, powdered sugar, milk, and flour together in a bowl.
  3. Whisk the egg whites with 35 grams of sugar to stiff peaks.
  4. Gently fold the dry mixture into the whisked egg whites.
  5. Sprinkle almond flakes in the bottom of 8 flexible molds and distribute the batter between the molds.
  6. Bake for 12 minutes.
  7. Let cool before unmolding.
  8. In a bowl, mix the egg yolks and sugar until pale.
  9. Heat the milk and the mascarpone in a saucepan with the vanilla extract.
  10. Add a small portion of the heated milk to the egg yolks and stir quickly.
  11. Pour the egg yolk mixture into the pan with the remaining milk.
  12. Cook over low heat, while stirring, until the mixture thickens.
  13. It will take about 10 minutes for the liquid to thicken and to coat the spoon (consistency slightly thicker than custard).
  14. The mixture must not boil or you risk cooking the yolks. If you have pieces of egg, strain the mixture.
  15. Pour the cream into a bowl and cover with plastic wrap, make sure the plastic is touching the surface of the cream so a skin does not form.
  16. Refrigerate the cream for at least 1 hour.
  17. When the mixture is cold, churn according to the instructions for your ice cream machine.
  18. When thickened, add orange marmalade and stir well. Freeze until ready to serve.
  19. Cut 3 mini Easter eggs per nest in small pieces
  20. Arrange the pieces in each nest.
  21. To serve, top of each nest with a scoop of ice cream.

ground almonds, powdered sugar, milk, flour, egg whites, sugar, almonds, egg yolks, caster sugar, mascarpone, milk, vanilla, orange marmalade, chocolate easter

Taken from www.yummly.com/recipe/Easter-Almond-Nest-with-Orange-Mascarpone-Ice-Cream-2044063 (may not work)

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