Ingredients
2 eggs, separated
1/3 cup granulated sugar
1 1/4 cup light cream
2 avocados
Finely?grated zest and juice of 1 large orange
1 1/4 cups heavy cream, whipped
Method
Put egg yolks with the sugar in a bowl and beat until thick. Put the light cream in a heavy?based saucepan, and heat to just below simmering point then beat into the egg [...]
Ingredients
3/4 pound very ripe apricots, peeled and pitted
Juice of 1 large lemon
1/2 cup granulated sugar
Method
Purée the apricots into a bowl. Add the lemon juice and whip in the sugar with a wire whisk. Pour into a container, cover and freeze until firm, beating 3 times at 45?minute intervals.
About 30 minutes before serving, transfer the sorbet [...]
Ingredients
1 1/4 cups cream
1 (1 pound) can apricot pie filling
1 egg white
Method
Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg white until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, cover and freeze until firm.
About [...]
Ingredients
1/4 cup blanched almonds
2 cups whole milk
3/4 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 teaspoon kirsch
Method
Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.
In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond [...]
