Prep 15 mins
Cook 0 mins
Serve this Almond Cream sandwiched between ginger snap cookies for a taste treat. The raw eggs can be cooked over a stove-top water bath or "coddled" to ensure safety.
- 1⁄2 cup almonds, toasted
- 3 egg yolks
- 3 tablespoons sugar
- 1 cup heavy cream, whipped
- 2 tablespoons brandy
- Place the almonds in a food processor and process to a fine meal.
- Combine the eggs and sugar in a bowl and whisk until pale and creamy.
- Fold in the cream, brandy and then the almonds. Serve immediately.