Bienmesabe with Saffron Ice Cream and Caramelized Almonds
Serves 4 1 hour
150 ml milk
175 ml cream
180 g sugar
0,1 g saffron threads
7 egg yolks (medium sized)
Grated zest of 1/2 an organic orange
2-3 tablespoons lemon juice
200 g ground almonds
12 whole blanched almonds
175 ml cream
180 g sugar
0,1 g saffron threads
7 egg yolks (medium sized)
Grated zest of 1/2 an organic orange
2-3 tablespoons lemon juice
200 g ground almonds
12 whole blanched almonds
Bienmesabe with Saffron Ice Cream and Caramelized Almonds
Ingredients for 4 people:
150 ml milk
175 ml cream
180 g sugar
0,1 g saffron threads
7 egg yolks (medium sized)
Grated zest of 1/2 an organic orange
2-3 tablespoons lemon juice
200 g ground almonds
12 whole blanched almonds
Directions:
For the saffron ice cream, heat 125 ml of cream, 50 g of sugar and saffron. remove from stove, pour into a stainless steel bowl, and while stirring constantly with an egg beater, add 4 egg yolks to the hot liquid.
Set over a pan of simmering water (a bain marie) and stir into a thick creamy consistency using a wooden spoon. Pour through a fine strainer into a bowl. Add orange zest. Allow to cool. Put in freezer and freeze for 3 - 4 hours, stirring every 30 minutes with an egg beater.
Meanwhile, for the bienmesabe, bring 400 ml of water, 80 g of sugar and the lemon juice to boil. Let simmer uncovered over medium heat for 10 minutes. Add almonds. While stirring constantly, quickly add 3 egg yolks into the hot mixture.
Pour into 4 glasses and allow to cool.
Using the whisk attachment of a hand mixer, whisk 50 ml of cream until stiff. Caramelize 50 g of sugar, then stir almonds in caramel until they are coated and allow to cool.
Portion bienmesabe into bowls and top with whipped cream. Add ice cream and caramel nuts.
Ingredients for 4 people:
150 ml milk
175 ml cream
180 g sugar
0,1 g saffron threads
7 egg yolks (medium sized)
Grated zest of 1/2 an organic orange
2-3 tablespoons lemon juice
200 g ground almonds
12 whole blanched almonds
Directions:
For the saffron ice cream, heat 125 ml of cream, 50 g of sugar and saffron. remove from stove, pour into a stainless steel bowl, and while stirring constantly with an egg beater, add 4 egg yolks to the hot liquid.
Set over a pan of simmering water (a bain marie) and stir into a thick creamy consistency using a wooden spoon. Pour through a fine strainer into a bowl. Add orange zest. Allow to cool. Put in freezer and freeze for 3 - 4 hours, stirring every 30 minutes with an egg beater.
Meanwhile, for the bienmesabe, bring 400 ml of water, 80 g of sugar and the lemon juice to boil. Let simmer uncovered over medium heat for 10 minutes. Add almonds. While stirring constantly, quickly add 3 egg yolks into the hot mixture.
Pour into 4 glasses and allow to cool.
Using the whisk attachment of a hand mixer, whisk 50 ml of cream until stiff. Caramelize 50 g of sugar, then stir almonds in caramel until they are coated and allow to cool.
Portion bienmesabe into bowls and top with whipped cream. Add ice cream and caramel nuts.