Hi, I am Marie. Today, I’m gonna show you how to prepare almighty imifrénto recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Almighty Imifrénto Recipe
Almighty Imifrénto is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Almighty Imifrénto is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook almighty imifrénto using 30 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Almighty Imifrénto:
- Get Walnut Cake
- Take 380 g (13 oz) walnuts
- Take 180 g (6.5 oz) Greek rusks
- Get 20 g (4 tsps) baking powder
- Get 2 nutmegs, grated
- Make ready 1/2 tsp cinnamon, ground
- Get 1/2 tsp cloves, ground
- Take 200 g (7 oz) unsalted butter
- Prepare 160 g (6 oz) light muscovado sugar
- Make ready 7 eggs, separated
- Make ready zest of 1 mandarin
- Prepare 1/2 tsp vanilla
- Get zest of 1 lemon
- Get 2 tbsps lemon juice
- Prepare 75 ml (1/3 cup) kumquat liqueur or cognac
- Prepare Syrup for Cake
- Prepare 125 g (5 oz) caster sugar
- Prepare 250 ml (1 cup) water
- Get zest of 1 mandarin
- Make ready 1 tbsp mandarin juice
- Make ready 1 cinnamon stick
- Get 60 ml (1/4 cup) Kumquat liqueur or cognac
- Prepare Imifrénto
- Prepare 350 g (12.3 oz) caster sugar
- Take grated zest of 1 lemon
- Take 200 ml (3/4 cup) lemon juice
- Prepare 140 g (5 oz) stem ginger, finely chopped
- Get 125 g (4.5 oz) good quality Greek yoghurt
- Prepare 4 egg whites
- Make ready 125 g (4.5 oz) double cream
Instructions to make Almighty Imifrénto:
- Heat the oven to 170 degrees C, 340 degrees F, Gas mark 3.
- To make the walnut cake: Place the butter and sugar in a mixer and blend on a medium speed for around 5 minutes until smooth and creamy and lighter in colour. Keep the mixer on medium speed and add the egg yolks one at a time, ensuring each egg is incorporated before adding the next. Pour in the liqueur, zests and mix for a few seconds. Add the baking powder to the lemon juice and stir. It will become frothy. Add this to the bowl and set aside.
- Roughly chop the walnuts. Blitz the barley rusks in a food processor until fine. Place both in a large bowl and add the cloves, cinnamon and nutmeg and stir with a large spoon. Pour the dry mixture into the wet mixture and blend.
- Place the egg whites in a clean bowl and whisk with a pinch of salt until thick and glossy until soft peaks form. Gently fold the whisked egg whites into the walnut mixture. Grease and line a 30cm x 25cm rectangular baking tin. Place the mixture in the tin and bake for around 35 minutes until light brown on top. Leave to cool.
- Whilst the cake is cooling, add all the ingredients for the syrup and boil for 5 minutes until all the sugar has dissolved. Using a skewer poke holes all over the cake. Remove the cinnamon stick and slowly pour the syrup over the cake.
- To make the Imifrénto: Place the sugar, ginger, lemon zest and juice in a pot, bring to the boil and simmer for 5 minutes.
- Whilst the syrup is boiling beat the egg whites in a mixer until stiff peaks form. Turn the mixer down to low and gradually pour in the sausage syrup. Turn the mixer back up to high and continue to beat for 10 minutes until the mixture becomes thick and glossy.
- Whip the cream until soft peaks form. Gently fold in the yoghurt then gradually fold in the egg whites. Spoon into an ice cream maker and let it churn for 30 minutes. Place in a freezer overnight.
- Serve the walnut cake with a dollop of Imifrénto, stem ginger and a walnut
So that’s going to wrap it up for this special dish almighty imifrénto recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
