Florentine Frozen Cream With Fruit Recipe
An empty belly is a great cook and Florentine Frozen Cream With Fruit is a great way to fill it. It is always prepared with Nuts as the key ingredient. This Florentine Frozen Cream With Fruit is so tasty that I cannot resist serving it as a Dessert often. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
4 egg yolks
1 cup sugar
1/4 cup water
3 cups ground toasted almonds
3 to 4 tablespoons Galliano
1 1/2 cups whipping cream
1/2 cup Galliano
Fresh strawberries, sliced papaya, golden raisins, figs (or prunes) and sliced almonds (garnishes)
Directions
Beat yolks with electric mixer until thick and pale, about 5 minutes.
Meanwhile, combine sugar and water in 1-quart saucepan over low heat and stir until dissolved.
Increase heat and cook until syrup reaches soft ball stage (235°F to 240°F on candy thermometer).
Gradually beat syrup into yolks and continue beating until thick and fluffy, about 15 minutes.
Cool in refrigerator.
Moisten almonds with enough liqueur to bind.
Press evenly onto bottom and sides of 8- or 9-inch springform pan.
Whip cream until soft peaks form.
Fold into yolk mixture with 1/2 cup liqueur.
Pour into springform pan.
Freeze until firm, about 6 hours or overnight.
Let dessert stand at room temperature for 15 minutes before serving.
Carefully remove springform.
Cut frozen cream into wedges.
Garnish each serving with fruit and almonds.
Meanwhile, combine sugar and water in 1-quart saucepan over low heat and stir until dissolved.
Increase heat and cook until syrup reaches soft ball stage (235°F to 240°F on candy thermometer).
Gradually beat syrup into yolks and continue beating until thick and fluffy, about 15 minutes.
Cool in refrigerator.
Moisten almonds with enough liqueur to bind.
Press evenly onto bottom and sides of 8- or 9-inch springform pan.
Whip cream until soft peaks form.
Fold into yolk mixture with 1/2 cup liqueur.
Pour into springform pan.
Freeze until firm, about 6 hours or overnight.
Let dessert stand at room temperature for 15 minutes before serving.
Carefully remove springform.
Cut frozen cream into wedges.
Garnish each serving with fruit and almonds.
