almond biscuit with mixed fruit
and lemongrass ice cream |
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ALMOND BISCUIT |
- 2 egg whites
- ½ cup icing sugar
- ½ cup cake flour
- 100g flaked and toasted almonds
- 40g melted butter
- ¼ tsp ground cinnamon
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- Whisk egg whites and sugar until well combined.
- Add flour, butter, almonds and
cinnamon.
- Spread mixture on greased baking
tray in circles or use a cookie cutter for guidance.
- Bake at 180°C for 10 min or until light golden
brown.
- Cool on wire rack.
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| MIXED FRUIT |
- In a bowl mix fruit of preference.
- Cut into small pieces or chunks, if you like.
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| LEMONGRASS ICE CREAM |
- 2 egg yolks
- 2 eggs
- 120g castor sugar
- 500ml milk
- 1 vanilla pod, split and seeds removed
- 500ml cream
- 6 lemongrass stalks, bruised
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- Put milk in a saucepan and gently heat.
- DO NOT BOIL.
- In bowl put the eggs, sugar and vanilla seeds -
cream / mix together.
- Add lemongrass stalks.
- Add milk to creamed mixture, whisking all the
time.
- Pour mixture back into saucepan on low heat or a
double boiler.
- Stir continuously.
- When mixture thickens and coats back of wooden
spoon take off heat and cool down.
- Whisk cream until just about getting thick.
- Add to custard base.
- Remove lemongrass stalks.
- Pour into ice cream machine and churn until set or
put in a tray and freeze
stirring every ½ hour until set and frozen.
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SHOPPING LIST |
- 4 Eggs
- Castor sugar
- Milk
- Cream
- Vanilla pod
- Lemongrass stalks
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- Icing sugar
- Flaked almonds
- Cake flour
- Melted butter
- Ground cinnamon
- Mixed fruits as you wish
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