Easter Almond Nest with Orange Mascarpone Ice Cream

On dine chez Nanou
Easter Almond Nest with Orange Mascarpone Ice Cream Recipe
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Easter is a day filled with family, fun, and food. This recipe for Easter Almond Nest with Orange Mascarpone Ice Cream is a decadent and creamy dessert that is perfect for a small family gathering. Everyone will love the decorated dreamy dessert. And the mascarpone ice cream is heavenly and rich. If you bring out these decadent desserts after a hearty Easter meal, everyone will praise your culinary skills. Enjoy!

Ingredients

  • 70 grams ground almonds
  • 70 grams powdered sugar
  • 20 grams milk
  • 15 grams flour
  • 70 grams egg whites
  • 35 grams sugar
  • 40 grams flaked almonds
  • 3 egg yolks
  • 100 grams caster sugar
  • 250 grams mascarpone
  • 300 milliliters milk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons orange marmalade (or raspberry jam)
  • 24 chocolate easter eggs (mini)

Directions

  1. Preheat oven to 400F.
  2. Mix the ground almonds, powdered sugar, milk, and flour together in a bowl.
  3. Whisk the egg whites with 35 grams of sugar to stiff peaks.
  4. Gently fold the dry mixture into the whisked egg whites.
  5. Sprinkle almond flakes in the bottom of 8 flexible molds and distribute the batter between the molds.
  6. Bake for 12 minutes.
  7. Let cool before unmolding.
  8. In a bowl, mix the egg yolks and sugar until pale.
  9. Heat the milk and the mascarpone in a saucepan with the vanilla extract.
  10. Add a small portion of the heated milk to the egg yolks and stir quickly.
  11. Pour the egg yolk mixture into the pan with the remaining milk.
  12. Cook over low heat, while stirring, until the mixture thickens.
  13. It will take about 10 minutes for the liquid to thicken and to coat the spoon (consistency slightly thicker than custard).
  14. The mixture must not boil or you risk cooking the yolks. If you have pieces of egg, strain the mixture.
  15. Pour the cream into a bowl and cover with plastic wrap, make sure the plastic is touching the surface of the cream so a skin does not form.
  16. Refrigerate the cream for at least 1 hour.
  17. When the mixture is cold, churn according to the instructions for your ice cream machine.
  18. When thickened, add orange marmalade and stir well. Freeze until ready to serve.
  19. Cut 3 mini Easter eggs per nest in small pieces
  20. Arrange the pieces in each nest.
  21. To serve, top of each nest with a scoop of ice cream.
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