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Puff pastry apricot and almond ice cream


Ingredients:6 people
  • puff pastry
    250 g
  • apricots
    1 kg
  • milk
    1 liter
  • eggs
    8
  • fresh cream
    25 cl
  • vanilla
    2 cloves
  • powdered sugar
    350g
  • icing sugar
    100g
  • almond powder
    250 g
  • bitter almond extract.
    2 drops


Preparation:
  • 12 in advance
  • Preparation time:50 minutes-
  • Cooking time:35 minutes


Ice cream: The day before, prepare a custard:boil the milk with a vanilla pod split in two. Cover and steep for 15 minutes.

Separate the egg whites from the yolks.

In a bowl, whisk the egg yolks with 250 g of sugar until the mixture whitens, gradually pour in the milk and return to low heat, stirring constantly ( the cream should not boil). Let cool. Add the ground almonds and the extract. Place the cold cream in an ice cream maker in the fridge.

Puff pastry: The next day, preheat the oven to 210°C (th-7).

Roll out the dough with a rolling pin to a thickness of 2mm. Cut out 2 rectangles, place them on the slightly moistened baking sheet, prick the dough with a fork and put in the oven for 5/6 minutes. Take out of the oven and sprinkle with sugar (about 50 g), put back in the oven for 5/6 minutes. Cut each of the rectangles into 9.

Cut the apricots in half, poach them for 3 minutes in a syrup to which the remaining sugar has been added and the other vanilla pod, split in half.

Drain the fruit from the syrup.

Finishes: Whip the fresh cream into whipped cream, place it in the fridge. On 6 rectangles of dough spread a little whipped cream. Drop the apricot halves. Cover with another rectangle of pastry, a new layer of apricots and whipped cream, finish with a rectangle of puff pastry.

Sprinkle with icing sugar, serve with almond ice cream.

Puff pastry apricot and almond ice cream