Amaretto almond ice cream with puff pastry flowers

For 4 people
  • 1/2 450 g pack (3 slices) of frozen puff pastry
  • 1 Egg yolk
  • 1 EL whipped cream
  • 1/2 720 ml glass of cherries
  • 2 EL Cornstarch
  • 1 cinnamon stick
  • 1 Parcel Vanillin sugar
  • 500 ml Amaretto and almond ice cream
  • 2 tbsp Icing sugar
  • Lemon balm
  • baking paper
25 minutes
Place puff pastry slices next to each other on the work surface and let them thaw. Whisk the egg yolks and whipped cream. Cut out flowers of various sizes with cookie cutters and place on a baking sheet lined with baking paper. Brush with whisked egg yolk and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 10-15 minutes. In the meantime, drain the cherries, catching the juice. Mix starch with some juice. Bring the remaining juice, vanilla sugar and cinnamon stick to the boil, stir in the mixed starch and let it swell for about 5 minutes over low heat. Remove cinnamon stick, add cherries. Cut the ice cream into triangles and arrange each with a few puff pastry flowers on a plate. Dust with icing sugar and decorate with lemon balm leaves. Serve cold or hot sauce
Glass plate: Kosta Boda
Saucer: Rörstrand
Cutlery: Mono
Glass: Theresienthal
1 person approx.:
  • 580 kcal
  • 2430 kJ
  • 8 g ​​protein
  • 32 g fat
  • 66 g carbohydrates


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