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Cold ice cream bowl with macaroons and cinnamon

Ingredients
  • 120 g Orogel carrot rounds
  • 40 g hand-made Amaretti
  • 30 g granulated sugar
  • 200 g milk ice cream
  • 50 ml Calvados
  • 1 cinnamon stick
30
4
Simple
Method
  1. Season the carrots with sugar and steam-cook them.
  2. Crumble the macaroons. Allow the ice-cream to soften for 1/2 hour. Make a pulp with the previously cooled carrots.
  3. Season the macaroons and the Calvados. Add everything to the ice-cream and whisk to incorporate until the mixture is smooth.
  4. Serve into a bowl and garnish with cinnamon.
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