I am making this cake for last two years since I saw its telecast on Moroccon Food Safari at Fox network channel. But every time forgot to post it until K reminded me to make it again for this citrus season. This cake is full of orangie yumminess as the whole fruit is added to it.
almond
Almond Brittle
Or crush & sprinkle as a topping to your ice cream
Or add it to your Basic ice cream for a butter scotch flavor
Ingredients:
1/2 cup plain sugar + 3 tbsp water
1/4 tsp unsalted butter
5 tbsp sliced unskinned almond or slightly crushed whole almonds
greased tray or I used shiny part of aluminium foil
- Put plain sugar & water together in a pan.
- Cook on medium low heat until dissolved.
- Stirring continously cook till you get the brown caramel color
- Add in butter.Mix well
- Add in almond stir for few sec.Remove from the flame .
- Pour the prepared mixture on a greased tray or shiny part of aluminium foil.
- When cool remove. Now Break into pieces & ground coarsely.
Yolk Fudge / Zardi Ki Katliya
extract in a heavy bottom deep pan.
2.Lower the flame and mix in whipped egg yolks.
3.Add in 12 tbsp sugar.Stir continously.
4.Keep stirring till the mixture starts curdling.
9-10-11. Pour mixture on a greased tray. Spread flat to the edges with the spoon
12. Cut into desired shapes & serve
Crunchy Almond Choco Ice Cream
I know this is quite rich. But having it in small proportions and proper exercise can burn the fat.My funda is to eat what you love BUT in small proportion and always workout.
So this time it is CRUNCHY ALMOND CHOCO CHIP ICE CREAM
Servings: 750 – 800 gms
INGREDIENTS:
For preparing basic ice cream click HERE. It should be semi set.
5 tbsp chocolate chips
20 – 25 Roasted Almonds roughly chopped
Now assembling the Ice Cream: