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Tourte Glace With Amagnac and Prunes
Ingredients4 Eggs 200 grams Sugar 100 grams dry Prunes 100 ml Armagnac 100 ml Cream |
Method100 grams dry prunes stoned and soaked in the Armegnac. Whip the egg yolk with 100 grams sugar 5 minutes. Whip the egg whites with 100 grams sugar. Whip the cream in chantilly. Cut the dry prunes in small squares. Stir the egg yolks with the egg whites and cream slowly, put the dry prunes and stir (delicately). Put in the bowl then in the freezer for 8 hours. Serve with a sauce Anglaise flavoured with Armegnac. |
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