Toasted Almond Coated Almond Ice Cream Balls
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 13.6 mg | (113 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 403 mg | (10 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 egg yolks
- 50 grams Vanilla sugar
- ⅖ l Whipped cream
- 250 grams roasted almonds
- 50 grams almonds (chopped)
- 1 Tbsp Almond liqueur
- garnish
- 100 grams sliced almonds
Preparation steps
1.
Place the roasted almonds in a blender and finely grind. In a heatproof bowl, beat the egg yolks with the vanilla sugar over a hot water bath until thick and fluffy. Then place the bowl over an ice water bath and beat until cold.
2.
Stir the liqueur, the chopped and toasted almonds into the egg mixture and mix until combined. Whip the cream to soft peaks and fold into the mixture. Place in a metal bowl, smooth the top, cover and chill at least 3 hours.
3.
Toast the sliced almonds in a dry pan over low heat until golden brown. Transfer to a bowl and let cool.
4.
With an ice cream scoop, scoop out balls of the almond cream and roll them in the toasted sliced almonds.
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