Icy orange cream with almonds


  • 2 oranges
  • 3 egg yolks
  • 50 g almonds
  • 50 g sugar
  • 100 ml double cream
  • (1 tbsp orange liquor)
Chop almonds and reserve some of them for garnish later. Zest one of the oranges and juice both of them. You should get about 150ml of juice. In a pot heat the orange juice, orange zest and sugar until the sugar has dissolved. Then whip the egg yolks to soft peaks. Continue whisking and add slightly cooled, but still warm orange juice. If using orange liquor add it now. Continue whisking until the volume has doubled.
In a separate bowl whip the double cream. Carefully mix the two mixtures together and add chopped almonds. Divide the mixture between four ramekins or other small dishes. Freeze for at least 6 hours.
Before serving let the desserts thaw for about 10 minutes. Serve in the ramekins or tip onto a plate. To remove more easily, dip the ramekins in warm water first.
Garnish with chopped almonds and almond zest and then enjoy!