Prep 5 hrs
Cook 10 mins
My family loved this simple dessert (it is like an ice-cream cake) with fortune cookies on New Year's Day. It is a bit of a labor intensive recipe and will uses a lot of bowls/beaters -- but is very enjoyable--most of the time is spent in the freezer. Prep time includes freezing time -- 4 hours or up to one week. Recipe source: Bon Appetit (January 1981)
- 2 1⁄2 cups almond cookies, crumbs (20 cookies)
- 2 tablespoons butter, melted
- 6 egg yolks
- 3⁄4 cup sugar
- 4 egg whites
- 1⁄4 cup sugar
- 1 cup whipping cream
- 1⁄4 cup Grand Marnier (I used the juice of one orange) or 1⁄4 cup other orange-flavored liqueur (I used the juice of one orange) or 1⁄4 cup juice (I used the juice of one orange)
- 1⁄2 cup chopped crystallized ginger
- To make crust: combine cookie crumbs with butter, reserving small amount for topping. Pat remainder on bottom and up sides of a 9-inch springform pan. Chill while making filling.
- To make filing: Beat egg yolks with 3/4 cup sugar in top of double boiler (over simmering water) until thick (6-10 minutes). Turn into a large bowl and beat for one minute.
- In a separate bowl beat egg whites until foamy. Beat in 1/4 cup sugar beating until stiff.
- In a third bowl whip cream until thick. Add liquor and beat until stiff.
- Fold cream mixture into egg whites and then fold egg white mixture into yolk mixture. Spoon mixture into prepared pan alternately with ginger. Sprinkle with reserved crumbs.
- Freeze until ready to serve (can be made one week prior to serving).
This is a tasty frozen treat. I made exactly as written. I really enjoyed the ginger. Made for Newest Zaar tag.