FROZEN ALMOND CREME
Frusen mandelkräm
approx 2 oz
2 egg yolks
1/3 cup sugar
2 drops bitter almond essence
1½ teaspoons vanilla sugar
2/3 cup heavy cream
10 biscuits (in Sweden we have
Marie biscuits, a rather neutral
but sweet biscuit)
fresh mint leaves
Mix Kesella or yogurt and cream cheese in a mixer or
food processor or stir until smooth in a bowl. Blend in the yolks, one by one,
and stir well between each. Add sugar, bitter almond essence and vanilla sugar.
Beat the cream until thick and blend it into the batter.
Frusen mandelkräm
A tempting little dessert, impossible to say no to. It
gets extra festive if you serve it in portion bowls.
6 bowls
¾ cup Kesella (or Greek or Turkish yogurt)
1 small package Philadelphia cream cheese,approx 2 oz
2 egg yolks
1/3 cup sugar
2 drops bitter almond essence
1½ teaspoons vanilla sugar
2/3 cup heavy cream
10 biscuits (in Sweden we have
Marie biscuits, a rather neutral
but sweet biscuit)
Decoration:
raspberries or other berriesfresh mint leaves
Crush the biscuits and spread all but about 1 tbsp
out in the bottom of 6 portion bowls. Pour the batter in the bowls and sprinkle
with remaining biscuits. Cover the bowls and freeze for 6 to 8 hours.
Thaw for at least 30 minutes before serving, then
decorate with fresh berries and mint leaves.
Serve and enjoy!
Bella
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