150g of toasted almonds
1 1/2 cups of blanched almonds
1 1/2 cups of confectioner's sugar
1 egg white
1/2 teaspoon of almond extract
1 liter of lightly softened vanilla ice cream
1 liter of strawberry or chocolate ice cream, slightly softened
1 tablespoon of corn syrup
lime leaves
150g of toasted almonds
1 1/2 cups of blanched almonds
1 1/2 cups of confectioner's sugar
1 egg white
1/2 teaspoon of almond extract
1 liter of lightly softened vanilla ice cream
1 liter of strawberry or chocolate ice cream, slightly softened
1 tablespoon of corn syrup
lime leaves
Microwave the toasted almonds in a blender until they're finely ground; transfer to a small bowl and reserve
Add the blanched almonds to the blender and blend until smooth; set aside
In a medium-sized bowl, combine the ground almonds, confectioner's sugar, egg white, and almond extract
Mix well until homogenous
Work this mixture with your hands until it reaches the desired consistency
Liner a 37.5cm x 25cm baking dish with parchment paper, leaving a 5cm border on both sides
Line the parchment paper with the almond mixture, working with your hands
Place in the freezer until firm
Spread the vanilla ice cream over this layer and place in the freezer for 3 hours
Afterward, spread the strawberry or chocolate ice cream over the top and return to the freezer for another 3 hours, or until completely frozen
When serving, gently lift the sorbet roll's edges with a spatula
Lift and re-roll as necessary
Place the sorbet roll in a shallow dish with the seam-side down and return to the freezer for another 2 hours, or until firm
Dust the sorbet roll with corn syrup and sprinkle with toasted almonds
Serve, garnished with lime leaves
Yield: 12 servings.
