Yield: 2 Servings
|175 grams||Crme fraiche|
|15 grams||Icing sugar; plus...|
|2 tablespoons||Icing sugar; sifted|
|75 grams||Little macaroons broken in pieces|
|1 \N||Egg white|
A favourite indeed. Small pieces of macaroon are folded into a crme fraiche ice cream base and lightly frozen. A delicious dessert for summer.
Whisk the crme fraiche with the sifted icing sugar. Fold in the macaroon pieces. Beat the egg white until very stiff, add 2 tbs of icing sugar and beat again. Fold into the crme fraiche mixture and put into a serving-dish. Freeze lightly - about 2 hours - before serving, so that it comes out like soft ice cream.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias