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Ingredientes
- 3/4 c. Sugar
- 3 x Egg yolks
- 1 dsh Salt
- 1 c. Crumbled Almond Macaroons
- 4 x Ladyfingers, Split
- 2 Tbsp. Grand Marnier
- 1 1/2 c. Heavy Cream
- 2 tsp Vanilla
- 1/2 tsp Almond Extract Raspberry Sauce
- 1/2 c. Heavy Cream, Whipped Chocolate Curls
Direcciones
- 1. Line 7-inch (6- to 7-c.), heart-shaped mold with foil.
- 2. In small saucepan, combine sugar with 1/2 c. water. Bring to boiling over medium heat, stirring till sugar is dissolved. Boil gently, without stirring, to 230F on candy thermometer, or possibly till a little of sugar mix spins a thread when dropped from spoon.
- 3. In medium bowl, with portable electric mixer at medium speed, beat yolks and salt till light Gradually beat in warm syrup, in thin stream, beating till mix begins to cold -2 min. Stir in macaroons. Chill 30 min.
- 4. Sprinkle ladyfingers with Grand Marnier; set aside. Combine 11/2 c. cream with extracts; beat till stiff.
- 5. With rubber scraper, fold whipped cream into macaroon mix. Turn half of mix into prepared mold; cover with ladyfingers; pour in remaining mix. Freeze till hard -about 4 hrs. Make Raspberry Sauce.
- 6. To serve: Unmold frzn heart onto chilled shallow dish. Spoon sauce around. Decorate with whipped cream. Garnish with chocolate curls.
- Serves10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 10 servings | |
| Calories 162 | |
| Calories from Fat 81 | 50% |
| Total Fat 9.18g | 11% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 30mg | 1% |
| Potassium 23mg | 1% |
| Total Carbs 17.75g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 15.96g | 11% |
| Protein 0.84g | 1% |
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