Amaretti biscuits with ice cream and lavender syrup

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By: Ed Baines From: Market Kitchen

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This recipe is classed as intermediate

Rating 5 / 5 (1 votes)

Prep time:
30 min, plus 45 mins chilling
Cook time:
20 min

Lavender syrup adds a delicious twist to Ed Baines' sumptuous Italian after-dinner treat


1. Preheat the oven to 170C/gas 3.

2. In a large clean bowl, whisk the egg whites until firm. Gently stir in the sugar and ground almonds, then fold in the amaretto until you have a smooth paste.

3. Place some greaseproof paper on a baking sheet that has been lightly greased with butter. Using a teaspoon, place small heaps of the mixture on the baking sheet approximately 2 cm apart, as they will expand when cooking. Bake in the oven for about 15 minutes until golden brown.

4. To make the ice cream, bring the milk to the boil in a saucepan with the vanilla, then remove from the heat. Whisk the egg yolks and sugar together in a bowl, add half the milk to the egg yolks and whisk. Return this to the pan with the remaining milk and heat gently while stirring until it starts to thicken. Remove from the heat and leave to cool.

5. Pour the mixture into an ice cream machine and set it running for about 45 minutes. After about 30 minutes, add the chopped mixed peel and the amaretto liqueur.

6. For the lavender syrup, combine all the ingredients in a saucepan, bring to the boil and simmer gently for 3 minutes. Remove and leave to cool.

7. To serve, take a large martini glass and pour some of the syrup around the edge of the glass, letting it flow down on the inside of the glass. Place 2 scoops of the ice cream in the glass. Dust the biscuits with icing sugar and push into the ice cream.

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Latest Comment


Thanks... it sounds nice but then I won't waste my time either! Too many desserts are far too sweet, no idea why... don't the people creating them taste them? Maybe not!

FranciscaW94790 FranciscaW94790  Posted 29 Sep 2012 11:03 PM

Rubbish recipe! Too much sugar and almonds; biscuits are too heavy and chewy, they should be light, crisp, and airy BLAH. I cross-referenced other recipes, and typically 50g almonds/1 tbsp icing sugar thereabouts to TWO egg whites.

@ngmunchkin @ngmunchkin  Posted 27 Aug 2009 7:27 PM