Iced Almond Cream with Blackcurrants

Preparation info

  • Difficulty


  • Serves

    10 to 14

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 6 egg whites
  • 9 oz (275 g) sugar
  • 1 lb (500 g) perfumed honey
  • pints ( litres) whipped cream
  • 7 oz (200 g) flaked almonds
  • Blackcurrants and sprigs of mint to garnish

For the blackcurrant sauce

  • 6 oz (175 g) blackcurrants, prepared
  • 2 oz (50 g) sugar
  • 4 fl oz (125 ml) water


Beat the egg whites with 4 oz (125 g) of the sugar until very stiff. Warm the honey until about 120°F (49°C), pour on to the beaten egg whites and rewhip until stiff. Incorporate the whipped cream into the honey mixture.

Grill the flaked almonds until golden brown. Make a praline mixture with the almonds and remaining sugar by placing them together in a heavy-based pan and heating until the sugar caramelises. Pour on to a greased tray to cool. When cold, crush the praline and add to the cream mixture. Pour into a terrine, stir and place in the freezer for 2 to 3 hours.

To make the blackcurrant sauce, place the fruit, sugar and water in a heavy-based pan. Poach until tender, liquidise and strain back into the pan. Return to the boil and simmer until a syrupy consistency is reached, adding more sugar if necessary. Allow to cool.

When ready to serve, turn out the iced cream and slice as required. Serve each slice with some blackcurrant sauce and decorate with whole blackcurrants and a sprig of mint.