INGREDIENTS
* Eggs - 4
* Castor Sugar - 225g
* Water - 150ml
* Castor Whip Cream - 1*284ml
* Flaked Almonds - 100g
METHOD
1) Put the eggs into a bowl and whisp until frothy, but not thick. Dissolve the sugar in the water in a sauce pan over a gentle heat. Then raise the heat and boil vigouroulsy for 3 mins.
2) Immediately pour the hot syrup over the eggs in the bowl and whisk. Continue to whisk until the mixture becomes thick, then leave until it cools.
3) Whip the cream in a jug or bowl and add the cooked egg mixture together with the almonds.
4) Pour into a container for freezing and freeze uncovered until frozen. Remove from thr freezer 15 min before serving.
* Eggs - 4
* Castor Sugar - 225g
* Water - 150ml
* Castor Whip Cream - 1*284ml
* Flaked Almonds - 100g
METHOD
1) Put the eggs into a bowl and whisp until frothy, but not thick. Dissolve the sugar in the water in a sauce pan over a gentle heat. Then raise the heat and boil vigouroulsy for 3 mins.
2) Immediately pour the hot syrup over the eggs in the bowl and whisk. Continue to whisk until the mixture becomes thick, then leave until it cools.
3) Whip the cream in a jug or bowl and add the cooked egg mixture together with the almonds.
4) Pour into a container for freezing and freeze uncovered until frozen. Remove from thr freezer 15 min before serving.
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