| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
200 millilit fat milk |
| 2 |
T |
Lemon juice |
| 4 |
|
Lemons, zest |
| 140 |
g |
Caster sugar |
| 1 |
|
200 gram ful fat cream |
|
|
cheese softened |
|
|
slightly |
| 50 |
g |
Almonds, with their skins – |
|
|
roughly chopped |
|
|
toasted and cooled |
| 50 |
g |
Butter |
| 75 |
g |
Caster sugar |
| 1 |
|
Egg |
| 1 |
T |
Lemon juice |
| 2 |
|
Lemons, zest |
| 150 |
g |
Plain flour |
| 1 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 1/2 |
t |
Freshly ground black pepper |
|
|
mins, turning once. |
INSTRUCTIONS
Place all parfait ingredients in food processor and blend until
smooth. Put in container and freeze for 3 hours. Take out of freezer
and put back in food processor until smooth. Return to freezer and
freeze until firm. 3 Put butter and sugar into large bowl and beat
until light and fluffy, beat in eggs, lemon juice and zest. Sieve
flour, baking powder, salt and pepper into creamed mixture and blend
together well. Gradually fold in nuts 4 Roll into 1 log - 1/2" high,
1 1/2" wide and 14" long. Cut in half and place on a baking sheet at
least 2" apart. 5 Bake in pre-heated oven for 35 mins or until firm
and brown at edges. Transfer to a wire rack and cool for 5 mins. Using
serrated knife, slice diagonally into oval shaped biscotti. Lay on
baking sheet and bake for 6 Take parfait out of freezer 5 mins before
serving. Serve spoonfuls of iced parfait with biscotti. Converted by
MC_Buster. Recipe by: Here's One I Cooked Earlier Converted by
MM_Buster v2.0l.
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