Mandeleis

Ingredients

• 2 egg yolks
• 50 g vanilla sugar
• 0.4 l whipping cream
• 250 g candied almonds
• 50 g chopped almonds
• 1 tbsp almond liqueur
• garnish
• 100 g sliced almonds

Instructions

1. 1.

   Grind the candied almonds finely in a blender.

2. 2.

   Whisk the egg yolks with vanilla sugar over a hot water bath until frothy, then beat over ice water to chill.

3. 3.

   Fold the almond liqueur with the chopped and candied almonds into the egg mixture, then gently fold in the stiffly whipped cream. Pour the batter into a metal bowl, smooth the surface, cover and freeze for at least 3 hours.

4. 4.

   Roast the sliced almonds slowly in a pan without oil until golden brown, then let them cool.

5. 5.

   Before serving, use an ice scoop to form balls from the frozen mixture and roll them in the toasted almonds.