Sunday, August 02, 2015

Frozen almond crème - Frusen mandelkräm

FROZEN ALMOND CREME
Frusen mandelkräm

A tempting little dessert, impossible to say no to. It gets extra festive if you serve it in portion bowls.

6 bowls

Good ¾ cup Kesella (or Greek or
Turkish yogurt)
1 small package Philadelphia cream cheese,
approx 2 oz
2 egg yolks
good 1/3 cup sugar
2 drops bitter almond essence
1½ tsps vanilla sugar
2/3 cup whipping cream
10 biscuits (in Sweden we have
Marie biscuits, a rather neutral
but sweet biscuit)

Decoration:
raspberries or other berries
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.

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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