Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 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 crŠme fraiche ice cream base and lightly frozen. A delicious dessert for summer.
Whisk the crŠme 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 crŠme 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