Toasted Almond Gelato
Preparation : 30 min
Cooking : 0 min
Total time : 2 h 30 Rest : 2 h
6 people
150 g whole almonds
250 ml single cream
500 ml whole milk
2 tsp amaretto
0.5 tsp almond extract
60 g sugar
15 g water
1 egg white
Tips
Alternatively, you can replace the almonds with hazelnuts or praline.
RECIPE STEPS
1
Preheat your oven to 180°C. Spread the almonds on a baking sheet and toast them for 12 to 14 minutes. Leave them to cool, then roughly chop them and put them in a saucepan.
- 150 g whole almonds
2
Add the cream and milk, heat gently and turn off the heat just before it begins to boil. Cover and leave the cream to infuse and cool. Filter the cream to remove the pieces of almond. Mix the almond cream with the amaretto and almond extract.
- 250 ml single cream
- 500 ml whole milk
- 2 tsp amaretto
- 0.5 tsp almond extract
3
Make the Italian meringue: dissolve the sugar in the water in a saucepan. Increase the temperature to 114 °C. Meanwhile, whisk the egg white for 2 minutes. Gradually incorporate the very hot sugar syrup into the egg whites, whisking continuously. The egg whites should have a light, airy texture. Continue whisking for 1 to 2 minutes.
- 60 g sugar
- 15 g water
- 1 egg white
4
Incorporate the meringue into the almond cream, whisking quickly to obtain a homogeneous mixture.
Place in the fridge until the mixture is cold.
5
Press the Italian ice cream mode. Pour the mixture into the Gelato Expert. When the light flashes, your gelato is ready. Serve your gelato immediately, keep it cold using the conservation mode (2 hours) or store it in the freezer.
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