Frozen Almond Cream
Frozen Almond Cream paired with Pedro Ximenez (PX) dessert Sherry
Serves 8
INGREDIENTS:
1/4 lb blanched almonds
1/2 c sugar
8 egg whites
2/3 c heavy cream
pinch of salt
1/2 tsp vanilla
Rich Almond Sauce
1/2 lb blanched almonds
1 c water
1 c sugar
1/2 c honey
1 tsp grated lemon peel
1/2 tsp cinnamon
4 egg yolks
Toast almonds on baking sheet for 3-4 minutes in 350 degree oven until golden. Cool and transfer to food processor. Grind with 1/4 cup of sugar. Set aside 2 Tbsp of mixture. In a separate bowl, beat the egg whites until frothy. Add remaining 1/4 cup sugar and continue beating until egg whites are stiff. In another bowl, whip the cream with salt and vanilla. Stir in the almond mixture, expect the separate 2 Tbsp. Fold in egg whites. Grease a loaf pan and coat with the 2 Tbsp of almond mixture. Pour in the creamy egg white mix, cover with tin foil and freeze. To make the sauce, grind the almonds and sugar in a food processor until the nuts are super fine. Transfer to a sauce pan with the water, honey, lemon peel and cinnamon. Bring to a boil, then simmer for 15 minutes until thickened. Stir frequently. Cool slightly. Whisk yolks in a small bowl and then whisk in a few Tbsp of the almond mixture. Add to saucepan and cook over medium-high heat until bubbly. Stir constantly. Cool to room temperature. Slice frozen almond cream and top with rich almond sauce.
Recipe adapted from Penelope Casas’s book Delicioso! The Regional Cooking of Spain.
