Almonds Dessert | Desserts recipes

Almonds Sweets (Queijinhos do Paraíso)

Ingredients:

250 g sugar
50 g ground almonds
1 cup water
6 egg yolks
1 egg white
14 cherries, in syrup
1 tbsp butter
1 tsp vanilla powder

Preparing:

Cook water with sugar until it forms a syrup.
Add vanilla and 1 tsp butter.
Cook for 1 more minute, remove from heat and allow to cool.

Whisk the yolks and egg white.
Add almonds and cold syrup.

Pour mixture into greased individual molds.
Place half cherry on each one and bake at 170ºC (350ºF) for 15 minutes.

Kulfi Almonds and Pistachios Dessert

Ingredients:

1 1/2 liters milk
20 g blanched almonds, finely chopped
20 g pistachios, finely chopped
8 cardamom pods
4 tbsp caster sugar

Preparing:

Bring to the boil milk and cardamom pods.
Reduce the heat and simmer, stiring until it has reduce by about on-third to 1 liter.
Add sugar and cook for 3 more minutes.

Strain out te cardamom pods and add the almonds and pistachios.
Pour the kulfi into a shallow container, cover the surface with a sheet of baking paper and freeze for 1 hour.

Line 6 cream horn moulds with baking paper and pour the kulfi among them and freeze overnight.

Thanksgiving Peaches and Cream Trifle

Ingredients:

825 g can sliced peaches
200 g mascarpone
25 g flaked almonds, toasted
1 cup cream
1/4 cup Marsala, peach chnapps liqueur or Grand Marnier
1 day-old sponge cake, cut into cubes

Preparing:

Put the cake cubes in a 2 liter dish and press down firmly.
Drain the peaches, reserving 1/2 cup of juice.

Mix the liqueur with the juice and drizzle over the cake.
Arrange the peach slices over the cake.

Beat the cream until soft picks form.
Add the mascarpone and beat briefly.
Spread over the peaches and refrigerate for 1 hour.

Sprinkle with almonds just before serving.

Desserts recipes

Almonds Sweets (Queijinhos do Paraíso)

Kulfi Almonds and Pistachios Dessert

Thanksgiving Peaches and Cream Trifle

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