Almond Paste Variegate

For the Almond Paste Variegate

Ingredients Preparation
  • 596g
  • 150g
    granulated sugar
  • 8g
  • 202g
    sunflower oil
  • 13g
    coconut oil
  • 5g
  • 22g

For the Assembly

  1. Roast blanched almonds in oven until golden brown.
  2. Process Almond Paste and confectioners sugar together until little balls form. Set aside.
  3. Process roasted almonds with sugar, salt, sunflower oil, coconut oil and lecithin in a food processor until smooth.
  4. Stir in Almond Brittle Crunch and almond paste mixture. Place into piping bag.
  5. Separately, using a paddle attachment, lightly soften your favorite ice cream you wish to add the variegate to. As the mixer is softening the ice cream, pipe in variegate a little at a time or until you see desired amount of swirls.
  6. Freeze for at least 4 hours. 
  7. Serve and enjoy!

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