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Home page>Tips & recipes>Recipes>Almond biscuit with dates, ginger syrup, and vanilla ice cream

Almond biscuit with dates, ginger syrup, and vanilla ice cream


For the biscuit:

4 egg whites
50g of flour
50g of ground almonds
150g of sugar
82g of butter

For the vanilla ice cream:
1 litre of milk
10 egg yolks
130g of sugar
1 vanilla pod
1 tablespoon of pine nuts
1 tablespoon of almonds
1 tablespoon of pistachios

For the syrup:
200g of dates
200g of ginger
2 tablespoons of honey
1 litre of water
300g of sugar


The syrup:
Peel the ginger and dice finely. Cook it with the honey, sugar and water until the ginger is thoroughly cooked, and then set aside.
The biscuit dough:
Melt the butter until it reaches a nutty brown colour and set aside.
Mix the sugar, ground almonds, flour and egg whites. Incorporate the browned butter. Let it chill for at least 24 hours.
The ice cream:
Heat the milk with the vanilla pod. Beat the egg yolks and sugar together until pale. Cook like a crème anglaise or light custard.
Allow to cool then process in an ice cream maker.

Fill the silicone moulds with the financier biscuit batter and incorporate the stoned dates. Cook
for 8 minutes at 180 degrees .
Make a stuffing with dried fruits (apricots and raisins) and stuff the remaining dates.
Arrange the warm financier biscuit and the stuffed date. Add the ice cream and top with the ginger syrup.

30/11/2021 10:54:59